



















































































































































































Copyright N° 


COPYRIGHT DEPOSIT. 










■H- 




















X 








































1 

& 











4 









- 










THE. 

MODERN FORMULARY 


A TEXT BOOK OF CHEMISTRY AS 
APPLIED TO THE MANUFACTURE 
OF PROPRIETARY SPECIALTIES 

7 * - 


BY 

W. L. CUMMINGS, Ph. D., 

ANALYTICAL AND CONSULTING CHEMIST 



* » « 


PUBLISHED BY THE AUTHOR 

1909 


LIBRARY of CONGRESS 

Two Cooies Received 

FEB 23 1909 

Copyright *.ntry 
CLASS XXc. No, 

COPY 3. 




COPYRIGHT 1909 

by 

WILLIAM L. CUMMINGS 

All rights reserved 


r 





/ 

The Commercial Printing Co. f 
Syracuse, N. Y. 




PREFACE. 


hi these days of formula books almost without number, 
it seems much like “carrying coals to Newcastle” to place 
another one before the public, however, I trust this volume 
will serve some useful purpose in aiding the ambitious 
manufacturer in placing on the market a line of specialties 
which will be characterized by the triad of things desirable 
in this class of products—genuine merit, attractiveness and 
salabilitv. 

j 

If the amount of labor and research required in the pro¬ 
duction of a book is any criterion of its value, then this 
work must be, indeed, a valuable one. The work of compil¬ 
ing and preparing the matter contained herein has extended 
over a number of years and represents an amount of study 
and experiment which can hardly be appreciated by anyone 
who has never attempte 1 the preparation of a work of this 
kind. Aside from the actual preparation of the manuscript 
for the printer, hundreds of formulas have been tested out 
and accepted or rejected, according to the results of these 
tests; many hours have been occupied in studying and com¬ 
paring the writings of authorities on the different subjects 
treated, with a view to determining the latest and most 
approved opinions on the points involved; experiments 
almost without number have been made to discover the 
best methods of handling the formulas given and so much 
other work done along different lines connected with the 
preparation of this volume that a recital of it would only 
serve to weary the reader. 


IX 


This book is not offered as a literary masterpiece. It has 
been prepared during such time as could be had amid the 
handling of the multitudinous details of a constantly in¬ 
creasing business, a single chapter in some instances repre¬ 
senting the work of many months. No attempt has been 
made at arranging the subjects treated in alphabetical order 
but I have attempted to remedy this defect by providing a 
very comprehensive index, rendering the location of any 
particular bit of information comparatively easy. This 
work has been prepared for practical people and for every 
day use in the laboratory and I trust that the nature of the 
information given will merit the overlooking of any faults 
of construction. 

I have not adhered strictly to the most approved usages, 
in the nomenclature of the materials called for by the dif¬ 
ferent formulas given. While I suppose this alone would 
be sufficient to condemn this work in the eyes of those 
ultra-correct scientists who, in their strenuous fight for abso¬ 
lute correctness in minutiae sometimes overlook the practical 
side of matters, but it will matter little to the practical mixer 
whether the material he uses is bought under the name o+ 
sulphate of iron or ferrous sulphate. 

To the experienced pharmacist, no doubt, many of the 
explanations and directions given will appear superfluous, 
but it should be kept in mind that not all who will make use 
of this work have had the advantages of a chemical and 
pharmaceutical education, and it has been written from the 
standpoint of the man whose opportunities in the way of 
acquiring this class of knowledge has been limited. Every 
effort has been made to make the entire work of a nature 
to be easily understood by the merest neophyte in the art of 
proprietary manufacture. 

When utilizing material from outside sources, in the 
preparation of this work, I have, wherever possible, given 


x 


full credit for same. In numerous instances, however, it 
lias been impossible to trace formulas and similar matter to 
their source and whenever credit is not given for reprinted 
matter, it is due to this reason rather than to any desire to 
claim as original matter something which has been the 
product of other brains than my own. 

I take this opportunity of expressing my obligation to 
those friends who have so generously aided me in obtaining 
information concerning the various subjects treated in this 
work as well as to the publishers of The Druggist’s Circular, 
National Druggist, Pharmaceutical Era, The Western Drug¬ 
gist, Bulletin of Pharmacy, Practical Druggist, and the 
American Perfumer and Essential Oil Review, for their 
kind permission to make use of articles appearing in these 
journals. Much of any value this work may possess de¬ 
pends upon the use of matter from these sources. 

To the American Perfumer and Essential Oil Review, 
I am especially indebted for a considerable portion of the 
descriptive matter relative to flavoring extracts and per¬ 
fumes. To the National Druggist should be accredited 
several of the formulas for perfumes making use of concrete 
flower odors. 

In every case where material has been drawn from these 
sources, it is for the reason that it represents the most 
authoritative information on the particular subject to which 
it refers. Every formula given has been personally tested 
and proved reliable before being admitted to a place in these 
pages. 

It has not been possible to cover all lines of proprietary 
manufacture in this volume, without being too brief in the 
discussion of each. Those subjects which are covered are 
given very thorough treatment and the formulas with very 
few exceptions, represent the latest ideas in the class of 
specialties they represent. In a few instances, out of date 


XI 


or impracticable formulas have been given for purposes of 
comparison but in every case where this occurs, attention 
is called to the fact that these formulas are not recommended 
for use. 

That this work will prove a stepping-stone in the estab¬ 
lishment of many a profitable and permanent manufacturing 
business, is the sincere wish of 

The Author. 

Syracuse, N. Y., January 28th, 1909. 


XII 


CONTENTS. 


PREFACE. 

INTRODUCTION. 

SECTION I—ELEMENTARY CHEMISTRY.5-16 

SECTION II—LABORATORY EQUIPMENT. ..17-25 

SECTION III—PHARMACEUTICAL PRO¬ 
CESSES .26-33 

SECTION IV—WEIGHTS AND MEASURES.. .34-45 

SECTION V—TOILET SPECIALTIES.46-161 

SECTION VI—MEDICAL SPECIALTIES... 162-263 

SECTION VII—HOUSEHOLD SPECIAL¬ 
TIES ..264-381 

SECTION VIII—MISCELLANEOUS SPE¬ 
CIALTIES .382-424 


SECTION IX—THE CARE OF RAW MA¬ 
TERIALS AND FINISHED PRODUCTS.425-427 

SECTION X—HOME-MADE APPARATUS. ..428-432 
APPENDIX. 


XIII 











THE MODERN FORMULARY 






INTRODUCTION. 


Although the science of Chemistry* in the modern 
acceptance of the term, can only be said to have existed 
from the latter part of the seventeenth century, evidence 
is not wanting that many of the ancient peoples, the 
Egyptians, Babylonians and others possessed knowledge 
of many chemical processes, including the manufacture 
of glass, the tanning of hides and the extraction of the 
more common metals from their ores. This knowledge, 
such as it was, can hardly be termed a science, as most 
of these discoveries were the result of accident and the 
work was done by “rule of thumb” instead of being con¬ 
ducted on scientific principles, and such knowledge as 
existed on the subject was transmitted from father to 
son without any material improvement. 

During the Middle Ages, the intellect of humanity 
was obscured by the gross ignorance which then pre¬ 
vailed and there were but few avenues in life open to 
the man of genius and ability. Painting and Sculpture 
were regarded as the master callings and fame and 
renown were only to be won by the chisel or the brush. 
Chemistry was given over to charlatans and known as 
Alchemy, while the science of Medicine was held in con¬ 
tempt. The teachings of previous ages were forgotten 
and the undiscovered treasures of Science lay untouched 
in their hiding places, while the race plodded on in the 
worn track of centuries groping slowly and painfully 
toward the light of reason and knowledge. 


1 



The work of the Alchemists during this as well as at 
later periods was chiefly directed toward the discovery 
of the “Philosopher’s Stone" and the “Elixir of Life,’’ 
and, while they were doomed to disappointment in their 
efforts, their attempts to transmute the baser metals into 
gold, irrational as they were, lent a new impetus to the 
study of Chemistry and resulted in the discovery of many 
chemical elements and compounds previously unknown. 
Their records have come down to us as a curious mixture 

i % 

of scientific statements and an almost unintelligible 
jargon of words relating to magic and esoteric relations 
between the various metals and the celestial bodies, the 
sun, moon and planets. Nevertheless, Alchemy must be 
considered an important link in the chain of development 
of chemical knowledge. 

By far the larger proportion of the students of the 
Alchemistic art were thoroughly earnest in their endeav¬ 
ors, but there is no disputing the fact that among them 
were many rank pretenders. The story is told of a cer¬ 
tain alchemist who claimed to have discovered the long- 
sought secret of transmuting lead into gold and accord¬ 
ingly arranged to give a demonstration of his powers 
before the reigning monarch of the country. At the 
appointed time the king and nobles assembled to witness 
the wonderful feat, and the “wizard/’ with many awe¬ 
inspiring incantations, proceeded with his experiment. 
The lead was duly melted and as the assembled spectators 
gazed in open-mouthed and almost breathless interest at 
the seething mass in the cauldron before them, wonder 
of wonders, they observed the lead turning into gold 
before their very eyes. Seeing was believing and they 
could not doubt the evidence of their own senses, so with 
one accord they began to congratulate the worker of this 
magic. But unfortunately for the “wizard,” some of the 
assembly took it into their heads to examine the magic 


2 


wand with which the feat had been accomplished and 
the secret was a secret no longer. The “wand” was 
formed from a rod which was hollow for part of its 
length and had contained a quantity of pure gold in fine 
powder with a plug of lead to hold it in place. When 
the proper temperature was reached the lead melted, the 
gold mixed with the melted metal in the cauldron and 
the seeming miracle was accomplished. 

About the close of the 17th century Chemistry began 
to be systematically studied and developed, and theo¬ 
retical and practical Chemistry thereafter went hand in 
hand until both attained their present high state of per¬ 
fection. With the discovery of oxygen by Scheele and 
Priestly in 1774 and the promulgation of the “Atomic 
Theory” by Dr. John Dalton of Manchester in 1808, the 
science of Modern Chemistry may be said to have been 
born. 

Naturally, with the growth of this science, the sister 
sciences of Medicine and Pharmacy made a corresponding 
development. The empirical ideas of previous ages were 
gradually abandoned and the relation of one chemical to 
another and their action upon the human system came 
to be understood to depend upon certain well defined 
natural laws instead of being due to magical or super¬ 
natural influences and the practice of Medicine and 
Pharmacy slowly rose from the despised and uncanny 
art of the wizard and sorcerer to the dignity of a pro¬ 
fession. 

The history of Chemistry during the past century 
forms one unbroken record of development and progress. 
Modern Chemistry reached its greatest triumph in the 
discovery of methods for the artificial production of many 
organic bodies, and to-day a large number of alkaloids 
and similar substances are produced synthetically. Be¬ 
ginning in 1828, when Woehler succeeded in efifecting 


3 


the synthesis of urea from wholly inorganic materials, 
this branch of the science has claimed the attention of 
some of the brightest minds in the scientific world and 
their discoveries have revolutionized many phases of 
chemical industry. While much has already been accom¬ 
plished along this line, there is still a wide field for fur¬ 
ther progress and all indications point to discoveries and 
achievements in the future which will cause those of the 
past to pale almost into insignificance. 




t 


4 


SECTION I 


ELEMENTARY CHEMISTRY. 


It is no part of my purpose, in preparing this work to 
deal witli the phenomena of chemical action, as such, but 
rather to consider such phenomena from the standpoint ot 
their relation to the application of Chemistry to the Art of 
Compounding. However, the knowledge of certain funda¬ 
mental facts and principles is essential to the clear under¬ 
standing of the different formulas which will be considered 
in subsequent chapters, hence, I shall touch briefly upon 
some of these underlying principles of Chemical Science. 

Chemistry has been defined as “That branch of Science 
which treats of the composition of substances, their changes 
in composition and the laws governing such changes.” In 
order to clearly comprehend any of the phenomena of chem¬ 
ical action, we must distinguish clearly between the physical 
and chemical properties and changes of matter. 

A bar of iron is the same composition whether it be hot 
or cold. It may be converted into a magnet and afterward 
deprived of its magnetic power without ceasing to be me¬ 
tallic iron. It may be rolled into sheets or drawn iit o wire 
without affecting in any way its composition and from either 
of these forms may again be transformed into its former 
shape and condition. These changes of form, temperature, 
etc., therefore, are purely physical, and we may define a 
physical change as one which does not affect the essential 
character of the substance changed. 


But if the bar of iron is submitted to the action of a 
powerful acid an entirely new substance, in no way resembl¬ 
ing metallic iron, is produced. During this process the iron 
has undergone a change in its innermost structure and it is 
to changes of this kind that the name “chemical changes” 
has been applied. 

In order to get a clear understanding of this, let us 
briefly consider the Constitution of Matter. 

In nature we recognize an almost limitless number of 
different substances and in addition to these natural sub¬ 
stances we also find a host of artificial bodies, so many of 
which are theoretically possible that we cannot even con¬ 
ceive of their number. By analysis which is simply the 
separation of a compound body into its component parts, 
and synthesis, which is the reverse of this, or the combining 
of various elements so as to produce a substance under con¬ 
sideration, it has been proven that nature works with a 
comparitively small number of materials, producing her 
varied effects by blending them in an almost infinite variety 
of combinations, and that the same component parts are 
continually repeated in various modes of union. In separat¬ 
ing these bodies into their component parts, it has also been 
found that in time we arrive at bodies or substances so sim¬ 
ple that they cannot be further separated. These simple 
substances, of which some eighty are now known, are 
termed elements. 

Of these eighty elements, more or less, about twenty are 
common and are constantly recurring, while the remainder 
are less common, many of them being so rare as to be mere 
chemical curiosities. 

It is a well known fact that when we subject a piece 
of iron to a high degree of heat, it expands or becomes 
larger, and that when it is cooled it again regains its former 
size. In both these conditions the weight remains exactly 
the same, the change being one of volume or bulk only. This 


6 


and many other similar effects have led to the hypothesis 
that all matter, as we ordinarily recognize it, is made up of 
minute separate particles, which may be driven farther apart 
or crowded closer together by various means. To these 
particles the name Molecules has been applied. It must be 
understood that these molecules are exceedingly minute, 
invisible even by means of the strongest microscopes and 
absolutely indivisible by mechanical means. From certain 
physical data it has been possible to learn approximately the 
size of the molecules of various substances and some idea 
of their minuteness may be obtained from the statement that 
five hundred millions of hydrogen molecules placed side by 
side would only measure one inch in length. 

But minute as they are, these molecules are capable of 
being divided into smaller particles still, but it is only by 
means of chemical action that this division of the molecules 
can be effected. 

For example, water, one of the most common of sub¬ 
stances, is composed of two elements, oxygen and hydrogen. 
Every molecule of water contains two atoms of hydrogen 
and one of oxygen firmly united through the force we term 
chemical affinity. We may divide again and again a drop of 
water until it becomes so small as to no longer be visible to 
the eye, but still the substance is water. But if we pass a 
current of electricity through water under proper conditions, 
it is immediately separated into two gases. This electroly¬ 
sis, as it is called, results in the breaking up of the molecules 
themselves when the atoms of oxygen and the atoms of 
hydrogen unite with other atoms of the same kind, as it is 
impossible for any atom to exist singly. Thus, even in the 
gases which are formed, we have a molecular structure 
similar to that which was present in the liquid, except that 
in the former the molecules are all one kind of atoms, while 
in the latter thev were a combination of the two kinds of 
atoms in chemical union. 


7 


Under the same conditions, the atoms of the various 
substances always unite in the same proportions. For ex¬ 
ample, no matter what proportions of oxygen and hydro¬ 
gen may be present in a closed vessel when an electric spark 
is passed through it, the resulting product will be composed 
of exactly twice as many atoms of hydrogen as oxygen, in 
other words will be water, and any excess of either gas be¬ 
yond what will unite in exactly these proportions will re¬ 
main unchanged in the vessel. By a roundabout process it 
is possible to unite any number of hydrogen atoms with an 
equal number of oxygen atoms, forming Hydrogen Per¬ 
oxide, but this never occurs by the direct union of the oxy¬ 
gen and hydrogen atoms. 

A given element may not unite with the same facility 
with all other elements. Certain ones exhibit a strong tend¬ 
ency to unite with certain others, while with others they may 
unite only with difficulty or not at all. In some instances 
the union of the different elements is very strong, requiring 
an exceedingly powerful force to separate them; in others 
they are very loosely united and the compound breaks up 
at the slightest provocation. This is especially true of many 
of the compounds of Nitrogen and accounts for the explosi- 
bility of these compounds. Being so loosely united they 
break up into their component gases readily, and in changing 
from the liquid or solid to a gaseous state they increase 

greatly in volume, thus producing an immense pressure upon 

• 

the surfaces which confine them. 

When a molecule consisting of two or more atoms comes 
in contact with any other element for which one or more of 
the atoms in the molecule has a greater affinity than for 
those with which it is already combined, they will immedi¬ 
ately leave the combination with which they are united and 
go to make up a new combination. For example, if we mix 
Hydrochloric Acid and Zinc filings together, the chlorine 
of the acid has a greater affinity for the zinc than for the 


8 


hydrogen and unites with the zinc, forming zinc chloride, 
while the hydrogen gas will escape into the air causing the 
effervescence or bubbling which is seen when these two sub¬ 
stances come in contact. 

Having thus far studied the nature of the atom and the 
molecule, we may now form new definitions for Physical 
and Chemical Changes, as follows: 

A Physical Change is any change in the mass which 
does not affect the composition of the molecule. 

A Chemical Change is any change which does affect the 
composition of the molecule. 

It is customary to represent the various elementary sub¬ 
stances by symbols, which are for the greater number, abbre¬ 
viations of the scientific name of the substance. For ex¬ 
ample, H represents Hydrogen; O, Oxygen; C, Carbon; Cl, 
Chlorine; S, Sulphur; Fe. (from the Latin Ferrum) Iron; 
Na (Latin-Natrum), Sodium, and so on. By grouping 
these together we may represent molecules and a chemical 
symbol is always understood to represent the composition of 
any single molecule of the substance. Thus, HC1. represents 
one molecule of Hydrochloric Acid. When we wish to 
specify two or more molecules, we prefix a figure (called 
a co-efficient) to the symbol, as 2 HC1. represents two mole¬ 
cules of Hydrochloric Acid. In cases where more than one 
atom of the same kind enters into the composition of a 
molecule, a small figure is added to the sign of that element, 
representing the number of atoms of that particular ele¬ 
ment the molecule contains. Thus, H 2 S0 4 represents one 
molecule of Sulphuric Acid which is composed of two atoms 
of Hydrogen, one of Sulphur and four of Oxygen. 

Sometimes a group of atoms act together in the same 
way as a single atom. This is true of such substances as 
Ammonia (NHJ where the group (NHJ remains togeth¬ 
er uniting with the other atoms as if it were a single atom 


9 


itself. To such groups, as well as to single atoms, the name 
Radical has been applied. 

Radicals are of two kinds, Basic and Acid. A Basic 
Radical is a metal or anything behaving like a metal. The 
latter part of this definition is rendered necessary by the 
fact that certain non-metallic substances act in chemical 
combinations exactly as metals. Here also ammonia may be 
considered as an example. 

An Acid Radical is a non-metal or any Radical behaving 
like a non-metal. 

An acid is a substance containing Hydrogen that may be 
replaced with a basic radical. This definition is easy to 
understand from the illustration given in a former para¬ 
graph, of the action which occurs when Hydrochloric Acid 
comes in contact with Zinc. 

A salt is the substance formed when the Hydrogen of 
an acid is replaced by a basic radical. Thus, Zinc Chloride 
formed in the experiment already referred to is a salt. 

The salt always takes its name from the basic radical, 
which has replaced the hydrogen of the acid. If the salt 
consists of only two elements the class name always ends in 
ide, as chloride, oxide, sulphide, etc. Where salt contains 
three or more different kinds of atoms, the name will end 
in ate, or ite, the former denoting a salt formed from an 
acid ending in ic and the latter from one ending in ous. 
The terminations ic and ous as applied to acids, indicate 
respectively a greater and lesser degree of chemical activity. 

An alkali is a base soluble in water. Alkalies possess the 
power of neutralizing acids and vice versa. Most basic 
substances are strongly alkaline. Examples, Soda and 
Potash. 

The difference between physical combinations and chem¬ 
ical combinations should be clearly understood. Physical 
combinations are those in which the various ingredients are 
merely combined mechanically without losing in any way 


10 


their own identity. A mixture of alcohol and water is a 
good example of this kind of combination and from such a 
mixture the alcohol can readily be separated by distillation. 
Chemical combinations are those in which some form of 
chemical action has occurred between the different ingred¬ 
ients used, causing them to lose their identity as individual 
substances and to be entirely changed in nature. Such a 
combination would be illustrated by a mixture of ordinary 
vinegar with baking soda, which would result in the destruc¬ 
tion of both ingredients and the formation of an entirely 
different substance by a new union of the atoms in different 
combinations. Physical combinations are commonly re¬ 
ferred to as mixtures, while chemical combinations are 
known as compounds, but this rule is not absolute and many 
writers use the two terms interchangeably. 

Sometimes two substances which will not form a physical 
combination may be caused to unite by the addition of a 
third substance, which enters into chemical combination 
with one of them, changing it into a substance which is 
miscible with the other. As an illustration of this, put equal 
parts of olive oil and water into a bottle together. No 
amount of shaking or heating will cause them to form a 
permanent mixture. Now add a little ammonia. The olive 
oil is converted into soap, which being miscible with the 
water will readily combine with it on shaking. 

In mixing the various ingredients of any preparation 
being compounded it must be kept in mind that physical 
conditions have a great effect upon the chemical union of 
the substances used. For example, any proportions of oxy¬ 
gen and hydrogen gases may be stored in the same vessel 
for any length of time without any possibility of their unit¬ 
ing to form water. In order to effect such a combination 
some physical force must be exerted to produce the desired 
effect. The passage of an electric spark through the mix¬ 
ture produces a degree of heat sufficient to force the atoms 


11 


of the oxygen and hydrogen molecules far enough apart 
(i. e., to expand them) that the chemical affinity of the 
oxygen atoms for the hydrogen atoms, which is stronger 
than that existing between either kind of atoms for others 
of their own kind,is brought into action, when they unite in 
obedience to the stronger affinity. If the proportions of 
oxygen and hydrogen are exactly one part of the former to 
two of the latter the entire contents of the vessel will be 
converted into water. Should there be a preponderance of 
either gas over these proportions as, for example, one part 
of oxygen to three of hydrogen, it will be readily seen that 
each oxygen atom will join itself to two hydrogen atoms, 
and when this process has been carried far enough that all 
the oxygen atoms have entered into such combination, there 
will still remain in the vessel, in addition to the water 
formed, one part of free hydrogen gas which having nothing 
to unite with will remain unaltered. 

In the same manner, iron filings and sulphur may be 
rubbed together in a mortar, without combining in any way 
except mechanically. The iron will still remain iron and 
the sulphur, sulphur, but apply the proper degree of heat 
to the mixture and the two substances immediately unite to 
form Iron Sulphide, which is entirely different in nature 
from either of the substances used in producing it. 

Although there are other physical forces which tend to 
aid chemical combination, heat is the one most frequently 
utilized for the purpose. • In addition to its use for this 
purpose, it often facilitates the mixture of various sub¬ 
stances which by reason of their physical properties are in¬ 
capable of mixing at ordinary temperatures, as waxes, etc. 

When two substances are of such a nature that they will 
not combine into a homogenous mixture they are said to 
be incompatible, as oil and water. The same term is ap¬ 
plied to salts and other substances which cannot exist to¬ 
gether in solution without natural decomposition. Some 


12 


knowledge of the relations of the various ingredients used 
in proprietary manufacturing, to each other, with regard to 
this point is essential to the mixer who expects to avoid 
needless experiment and danger from the possible formation 
of noxious or explosive compounds in the preparation he is 
producing. 

The subject is of special importance to the pharmacist 
or anyone else who mixes medicines. It is possible that the 
mixing together of two substances, either of which taken 
alone would be entirely harmless, may result in the forma¬ 
tion by chemical action of a third substance which is of 
the most dangerous nature. For example, a mixture of 
calomel with a solution of ammonium chloride, commonly 
called sal-ammoniac, would be very likely to result in the 
formation of the extremely poisonous mercuric bi-chloride 
or corrosive sublimate and a mixture of permanganate of 
potash with glycerine would produce a dangerously explo¬ 
sive compound. 

The mixer’s safeguard against results of this nature 
lies either in informing himself along these lines sufficiently 
to permit of his understanding the various reactions which 
will result from combining the ingredients he is using, or 
else using only formulas from known reliable sources and 
sticking closely to the mixing directions accompanying same. 

In mixing various ingredients together, it will sometimes 
be noticed that a precipitate is formed, as in the case of 
mixing a solution of alum with a solution of ordinary baking 
soda. This is due to the formation, by the chemical reac¬ 
tions of the ingredients, of a substance which is insoluble 
in the liquid used in making solutions. In other instances a 
decided change of color will be observed when two solutions 
are mixed together, as when mixing solutions of sulphate 
of iron, commonly known as copperas, with ferrocyanide 
or yellow prussiate of potassium. In this instance the 
change of color is due to the formation of Prussian blue 


13 


which imparts an intense blue color to the solution but finally 
precipitates or settles to the bottom of the container. With 
other substances the color change may occur without the 
formation of a precipitate. 

In Chemical Analysis, the results mentioned above, i. e. 
precipitation and changes of color, serve to indicate the 
identity of the substance under examination, most of the 

J 7 

laws of Qualitative Analysis being based upon such phe¬ 
nomena. 

Despite the fact that people generally look upon the work 
of the chemist with something akin to awe, as they are wont 
to do upon things which are entirely beyond their compre¬ 
hension, there is no magic art about chemical analysis. Qual¬ 
itative Analysis simply consists of applying certain tests to 
the substance under examination with a view to ascertain¬ 
ing the ingredients of which it is composed. As stated 
above, advantage is taken of the fact that by means of cer¬ 
tain other substances which are known as reagents, various 
effects may be produced in the substance being examined, 
each of which is characteristic of the presence or absence 
of some particular substance or group of substances. 

Quantitative Analysis takes up the work where Quali¬ 
tative Analysis leaves it and the work in this branch of the 
subject consists in going carefully over the work to deter¬ 
mine the quantity of each ingredient which we have proved 
to be present. Sometimes this is done by isolating the in¬ 
gredient and weighing it directly, but in a great majority 
of instances, some definite compound of the base under con¬ 
sideration is produced by the use of a suitable reagent and 
the operation of weighing is performed upon this compound. 
Then by a comparitively simple mathematical calculation 
the operator is enabled to tell exactly the quantity of the 
basic substance present. This calculation involves the use 
of the atomic and molecular weights of the various bases 
and is altogether too complex to be explained within the 


14 


limits of a work of the nature of this one. Any good high 
school text book on Elementary Chemistry will explain 
these matters in full. 

Still another method of determining quantities of ingred¬ 
ients known to be present in a mixture or compound is 
known as Volumetric Analysis. Under this head would come 
such operations as finding the amount of a particular acid 
present by observing what quantity of a standard alkaline 
solution is required to exactly neutralize it, or the amount 
of iodine present in a solution by noting the amount of a 
solution of sodium hyposulphite of known strength required 
to entirely de-color it. 

To make this clearer, we will suppose that the presence 
of iodine in a solution under examination has been proven. 
The chemist knows or can ascertain by consulting his au¬ 
thorities just how much sodium hyposulphite is required to 
de-color one grain of any given quantity of iodine in solu¬ 
tion. He, therefore, prepares a solution of this salt making 
it just the proper strength that, say one-half dram of the so¬ 
lution will contain enough of the “hypo” to de-color exactly 
one grain of iodine solution. This solution he adds to the 
iodine solution drop by drop, with constant stirring until the 
color entirely disappears, when by subtracting the quantity 
of the solution he has left from the quantity he prepared 
he can readily find just how much he has used. Suppose that 
he finds that he has used five drams of the test solution, 
then he would immediately know there were ten grains of 
iodine in the solution being tested. 

This is a very crude explanation of the matter, and in 
actual practice the calculations would be made by the metric 
system and a graduated tube provided with a stopcock at 
the bottom, known as a burrette, would be used in adding the 
test solution to the mixture being tested, thus enabling the 
operator to determine exactly the quantity of the reagent 
used by taking the readings of the height of the liquid on 


15 


the graduated scale when beginning and at the close of the 
operation. 

Although only the merest glimpse of the field of chemical 
knowledge is given in this section, it is sufficient to enable 
the reader to comprehend the explanations of the various 
processes described later on. It would be impossible to 
give anything like a complete treatment of the subject within 
the limits of a volume of this kind, therefore, I have con¬ 
fined myself to those points which would seem to be of the 
greatest importance in view of what follows. The full re¬ 
lation of this section to the remainder of the work will be¬ 
come apparent as we proceed and frequent references will 
be made to the facts set forth here to avoid the necessity of 
repeating the statements in subsequent pages of this volume. 

To those who desire to go more deeply into the subject, 
1 would recommend the purchase of some text book on 
Elementary Chemistry as “Elementary Chemistry” by Clarke 
and Dennis, published by the American Book Co., of New 
York City, and selling at $1.25. 


16 


SECTION II 


LABORATORY EQUIPMENT. 


The proper equipment of a laboratory for the manufac- 
true of proprietary preparations will, of course, vary with 
the nature of the line to be produced. Many specialties, 
both household, toilet and medical may be prepared with 
no further apparatus than would be found in any well 
equipped kitchen, with the exception of a pair of scales and 
a glass graduate. In case the materials are purchased in 
the exact quantities called for in the formulas used, even 
these might be dispensed with, but it would be practical to 
do this only where the work is carried on in a very small 
way. * 

Some products, as soaps, require special apparatus for 
their production, but aside from these almost any kind of 
product may be compounded with no further equipment than 
the necessary instruments for weighing and measuring the 
ingredients entering into the preparation, suitable vessels for 

9 

mixing the ingredients together and facilities for filtering 
should the product be of such a nature as to require this. 

The better equipped the manufacturer is for his work, 
the better specialties he can produce and facilities for hand¬ 
ling the work expediously will enable him to lower the cost 
of production.. My advice to the beginner would be to 
purchase such apparatus as is really necessary and to add 
to his equipment from time to time as the increase of busi¬ 
ness would seem to justify and his necessities to require. 


17 


/ 


A general description of the more common forms of 
apparatus, with suggestions as to the use and care of same, 
follows r 

SCALES. 

A good accurate scale is an absolute necessity to every 
mixer. It is a good plan to have two scales, one of which 
is adapted for fine work and the other for weighing large 
quantities. For the former, the Fairbanks Prescription 
Scale, costing about four dollars, and weighing from J4 
grain to 1 ounce is excellent. This is made with a beam 
and sliding weight, so that no loose weights are required. 
For the other scale an ordinary balance scale of the kind 
used by grocers is entirely satisfactory. 

These may be had from two dollars upward, according to 
style and finish. With this scale you will need a set of 
weights running from one ounce up to five or ten pounds, 
or even higher, according to the amount of materials you 
are handling. 

Both scales and weights should always be kept in a clean 
dry place and no dust, dirt or foreign matter of any kind 
should be allowed to accumulate on them. Such things not 
only injure the appearance of the apparatus, but by causing 
rusting soon destroy the sensitiveness and accuracy of the 
scale. 

In case you are weighing corrosive substances of any 
kind, it is advisable to have glass plates of known weight 
which can be placed over the pans of the scale during the 
process. The use of these in weighing greasy substances 
will also save much labor in the way of cleaning up the 
apparatus. 

GRADUATES. 

As in nearly all formulas, the liquids are specified by 
measure instead of weight, one or more glass graduates will 
be required by everyone engaged in the manufacture of 


18 


proprietary preparations of any kind. The most convenient 
sizes are the four and eight ounce conical graduates and 
what is known as a minim graduate, which measures quan¬ 
tities up to one or two fluid drams in minims. 

For quantities of liquids of one pint or over the or¬ 
dinary tin measures will generally be found accurate enough 
for all purposes. However, it must be kept in mind that 
such measures are not adapted to measuring strong acids, 
etc., which would exert a corrosive action on the tin. They 
are adapted for measuring syrups, alcohol, water, fluid ex¬ 
tracts, etc., etc. 

MORTARS. 

These are indispensible in many forms of manufacture. 
Just how complete an equipment of these will be needed de¬ 
pends largely upon the nature of the article being manufact¬ 
ured. For powdering hard substances a brass, iron or bell 
metal mortar of fair size is used. These mortars are gen¬ 
erally made with flat bottoms instead of rounded as are those 

intended for trituration, and the pestle is made of the proper 

/ 

shape to adjust itself to the shape of the inside of the mor¬ 
tar. A cover made of tin, sheet iron or wood, with an open¬ 
ing in the center large enough to permit the free action of 
the pestle, should be provided with such mortars. The pur¬ 
pose of this is to prevent the particles from flying while 
pounding them. 

At the present time, drug mills are largely employed for 
many purposes for which mortars were formerly used, such 
as powdering dried herbs, roots, barks, etc. However, for 
crushing many substances as rosin, etc., a mortar is prefer¬ 
able. The ordinary spice mill or coffee mill used by grocers 
is well adapted to the needs of the manufacturer of pro¬ 
prietary specialties. At the present time, most of the ma¬ 
terials used may be purchased in powdered form at a slight 
advance in cost, so that a drug mill is not really necessary 


19 


except where the work is done oil so large a scale that the 
powdering of your own materials would mean a considerable 
saving. 

In addition to the large mortar mentioned above, one or 
two smaller ones should be provided. A wedgewood or 
porcelain mortar holding up to y 2 gallon will be needed for 
making emulsions, while a small (4 to 8 oz.) glass mortar 
will be most convenient for powdering small quantities of 
any substance or in making up experimental lots of salves, 
ointments, etc. 

SPATULAS. 

These are thin bladed knives which may be obtained from 
any dealer in chemical or pharmaceutical apparatus. They 
are used for many purposes, such as mixing powders, mak¬ 
ing salves and ointments, spreading plasters, etc. Being 
cheap, every laboratory should be provided with one or more 
of them. 

PERCOLATOR. 

The percolator or as it is sometimes called displacement 
apparatus, is a very convenient article to have in the lab¬ 
oratory. This, in its simplest form consists of a cylindrical 
or conical tin tube, with a smaller funnel shaped bottom 
terminating in a tube, and provided with several perforated 
diaphraghms of varying sizes of openings’, which fit loosely 
into the tube. Some of these are provided with a stop cock 
at the bottom while others work by removing a cork. They 
are used for making extracts, directly from the roots, herbs, 
etc., as well as in the manufacture of fluid extracts of all 
kinds. Whether you will require one of these or not will, 
of course, depend upon the nature of the goods you are pro- 
dusing. 

In preparing extracts by percolation, the drugs are 
ground to a moderately fine powder, varying with the na¬ 
ture of the herb, root or bark, as the case may be. This is 


20 


mixed with a portion of the liquid to be used for percolat¬ 
ing (known as the menstrum) and allowed to stand in a 
covered vessel in a moderately warm place for from six 
hours to as many weeks. This part of the process is termed 
maceration. It is then transferred to the percolator, packed 
firmly and evenly and the remainder of the menstrum added. 

When the liquid has ceased to flow, measure the perco¬ 
late and then pour just sufficient water over the drugs to 
make the measure of finished product exactly the amount 
of menstrum used. This water will displace the menstrum 
from the drugs forcing it before it, and if care is used to 
collect no more percolate than you have used menstrum, you 
will find that you have only the menstrum combined with 
the active principles of the drugs, the water all remaining 
in the drugs themselves. 

THERMOMETERS. 

The ordinary thermometer consists of a slender glass 
tube, with a small bore, containing in general, mercury or 
alcohol, and provided with a graduated scale. The liquid 
contained in the instrument expands and contracts by va¬ 
riations in temperature of the atmosphere or on being 
brought into contact with any other body or being immersed 
in a liquid or gas which is to be examined. 

The thermometer was invented by Galileo at some date 
prior to 1611, but has undergone various modifications since 
that time which, while they have not changed the principle 
on which it acts, have rendered it more convenient to use. 

The two forms of thermometers in most general use are 
the Fahrenheit and centigrade. In the former, the scale is 
so graduated that zero is placed thirty-two degrees below the 
freezing point of water, which brings the boiling point of 
this liquid at 212 degrees. In the centigrade thermometer, 
used widely throughout Europe and very extensively in 
scientific investigations everywhere, the space between the 


21 


freezing and boiling points of water is divided into 100 
equal parts or degrees, zero representing the freezing point 
and 100 degrees the boiling point. 

Another form of thermometer known as Remaur’s was 
formerly used largely in Germany and Russia, but is rapidly 
being superceded by the centigrade thermometer. In Re¬ 
maur’s scale, the difference between the freezing and boil¬ 
ing points of water is divided into 80 degrees, the zero being 
at freezing. 

To reduce a Fahrenheit temperature to its equivalent in 
centigrade degrees, subtract 32° and multiply the remainder 
by 5-9. To reduce a centigrade temperature to its Fahren¬ 
heit equivalent, multiply by 5-9 and add 32° to the product. 

Various styles of thermometers are to be had adapted 
to particular purposes. One of these special forms worthy 
of special mention is the so-called “floating thermometer,” 
which is provided with an air chamber similar to that used 
in hydrometers which causes it to float upright in any liquid 
in which it may be placed. Registering thermometers are 
constructed in such a way that when the mercury has arisen 
to any point on the scale it will remain there indefinitely 
unless the instrument is exposed to a higher temperature 
or the mercury jarred back into its normal position. Clinical 
thermometers, used by physicians, are of this class. 

One or more thermometers should be included in the 
equipment of every laboratory. By making judicious use 
of one of these you will save much trouble which is often 
caused by overheating a compound during the process of 
manufacture, and in addition to this you will often be able 
to identify a liquid, wax or resin by noting its melting 
point. 

THE WATER BATH. 

This in its simplest form consists of two vessels of dif¬ 
ferent size, the smaller being placed within the larger and 


22 


the space between filled with water. It is used where it is 
desirable not to allow the amount of heat applied to any 
mixture exceed that of the boiling point of water. An 
ordinary glue pot or double rice boiler makes an excellent 
water bath, and in the absence of this, two basins prepared 
as directed above may be used. 

It is sometimes as desirable to obtain a higher tempera¬ 
ture than 212° Fahr., without subjecting the material being 
heated to the direct action of the fire. In such cases a 
sand or oil bath (described below) may be used, or a con¬ 
siderable increase in the temperature of the water bath it¬ 
self be obtained by taking advantage of one of the principles 
of Natural Philosophy, viz., that as we increase the density 
of any liquid we raise its boiling point: Thus by dissolving 
various salts in the water used in the water bath we can 
get a considerable variation of temperature. The following 
table gives the boiling points of saturated aqueous solutions 
of a considerable number of common salts, according to 
the Fahrenheit and centigrade scales: 


Sodium x\cetate 

256 

Fahr. 

125 

C. 

Sodium Nitrate 

246 

Fahr. 

119 

C. 

Potassium Nitrate 

238 

Fahr. 

115 

C. 

Ammonium Chloride 

236 

Fahr. 

114 

C. 

Magnesium Sulphate 

222 

Fahr. 

107 

C. 

Alum 

220 

Fahr. 

106 

C. 

Potassium Chlorate 

218 

Fahr. 

105 

C. 

Copper Sulphate 

216 

Fahr. 

103 

C. 

Iron Sulphate 

216 

Fahr. 

102 

C. 

Copper Sulphate 

216 

Fahr. 

102 

C. 

Lead Acetate 

215 

Fahr. 

101 

c. 


By selecting the salt that gives the temperature nearest 
that you wish, its saturated solution may be used instead of 
clear water and for many purposes such solutions will be 
found very convenient. 


23 


THE OIL BATH. 

Tliis is exactly the same in form as the water bath, dif¬ 
fering from it only in that various oils are used instead of 
water in the outer chamber of the apparatus. Its use in 
connection with the water bath gives us a wider range of 
temperature than is obtainable with the water bath alone. 

THE SAND BATH. 

This is similar in application to the water and oil baths, 
but its use enables us to get a higher degree of temperature 
than is possible with either of these. The simplest form of 
sand bath consists of a comparitively shallow basin, partially 
filled with fine sand on which the vessel containing the sub¬ 
stance to be heated is placed. It should be remembered 
that a thin layer of sand is quite as effective as a much 
thicker layer and a large quantity of sand only delays the 
operation without affording us any advantages over the 
smaller quantity. 

The sand bath is useful where any liquid is to be heated 
in a glass vessel, as by diffusing the heat it prevents break¬ 
ing the glass from unequal heating. The same effect may be 
obtained by interposing a sheet of asbestos or a fine wire 
screen between the flame and the glass. 

STIRRING RODS. 

These are pieces of glass rod or tubing used for stir¬ 
ring preparations in the process of manufacture. They can 
be easily made by anyone by marking the rod or tube on 
one side with a file, then placing it with the marked side 
away from the operator and pressing opposite the scratch 
with the thumbs, pulling toward you at the same time with 
the fingers of both hands. It will break off squarely. The 
ends are then rounded by holding in a gas or alcohol flame, 
or in the case of tubes being used the ends are heated until 
they close. If you desire to form a cap on one end of the 
tube to indicate the top, it is only necessary to heat the end 


24 


red hot and then press it firmly on a glass or porcelain slab. 
These stirring rods are very useful and as they are cheap 
and easy to make every mixer should be provided with one 
or more of them. Their advantage over all other forms of 
stirring rods lies in the ease with which they may be cleaned 
and their ability to resist acids, alkalies, etc. 

HEATING APPARATUS. 

It is absolutely essential that some means of obtaining 
heat be provided in every laboratory. Where gas is avail¬ 
able this is a very simple matter, it only being necessary to 
connect the gas jet with a Bunsen burner or “hot-plate” as 
seems most convenient for your use. In the absence of gas 
an alcohol or gasoline burner may be used ,or an ordinary 
oil stove will be found serviceable in case no other facilities 
are at hand. The home manufacturer who has access to the 
kitchen range is particularly fortunate as this will answer 
every requirement without involving any expense for special 
heating apparatus. 


25 


SECTION III 


PHARMACEUTICAL PROCESSES. 


It is very essential that the mixer be familiar with certain 
Pharmaceutical Processes, including Solution, Percolation, 
Distillation and the various methods employed of separating 
one liquid from another with which it is immiscible. 

In this chapter I shall deal briefly with these operations 
and hope to clear up a subject which has always been a 
bugbear to the amateur mixer, who, for some unknown rea¬ 
son, is prone to consider these processes as something beyond 
his power of understanding and to immediately pronounce 
any formula or process calling for the employment of one 
or more of them as impracticable. 

Divested of the mystery which always attaches itself to 
any unfamiliar subject, these processes will be found simple 
in the extreme, requiring only apparatus of the simplest 
character and not being beyond the ability of the merest 
neophyte in manufacturing chemistry. 

Solution is the process, of combining solids or gases 
with liquids in which the solid or gas is liquified or made to 
disappear in the liquid applied as a solvent. This combina¬ 
tion of a liquid with a solid or gas is known as a solution 
and when as much of the given substance has been added to 
the solvent as it is capable of retaining, the solution is said 
to be saturated. Substances which are not acted upon by 
solvents are said to be insoluble. 

Solubility is distinctly a comparitive term, as a substance 
which is entirely insoluble in one solvent may be readily dis¬ 
solved by another, as in the case of guttapercha, which 


26 


though entirely insoluble in. water or alcohol is readily dis¬ 
solved by chloroform. Again, a substance like sulphur which 
is considered insoluble in water, when shaken for a consider¬ 
able time with this liquid imparts to it its characteristic 
odor and taste, proving that it is soluble to at least a very 
slight degree. 

As used in connection with manufacturing processes, 
solution generally refers to the operation of dissolving 
solids into liquids. It may be considered under two distinct 
heads, as simple or physical solution and chemical solution. 
Simple solution is the term applied to instances where the 
solid undergoes no change except in form and where the 
solid substance may be again recovered by evaporating 
the solvent. Common salt mixed with water is a good ex¬ 
ample of simple solution. Chemical solution is a term which 
applies to those instances in which the dissolved body is 
changed by the chemical action of the solvent or some of 
the substances added so that the process of evaporation 
will result in the production of a body having different prop¬ 
erties. The solution of mercury in nitric acid is an example. 

Solution is generally facilitated by reducing the solid to 
the form of a powder and in most instances the application 
of heat favors solubility. Stirring or otherwise agitating 
the solid with the solvent also hastens the process. In some 

cases the application of heat is inadmissible but in such 
cases the mixing directions accompanying the formula gener¬ 
ally mention this fact. 

Filtration is the process of separating liquids from 
solids with the view of obtaining the liquids in a transparent 
condition. It is accomplished by passing the liquid in which 
the solids are suspended through porous media known as 
filters, which may be made from a variety of substances 
such as paper, paper pulp, sand, asbestos, charcoal, etc. The 
one in most common use is a special kind of paper known as 
filtering paper, which may be obtained from any druggist. 


27 


This paper comes in a variety of weights and sizes and is 
usually put up in packages of 100 sheets. It is sold in two 
colors, white and grey, and being cut circular, is easily folded 
to fit the funnels which are commonly used as filter sup¬ 
ports. For general use, I prefer the French paper, the 
“Prat Dumas'” brand being one of the best obtainable. 

A supply of these papers in various sizes may be obtained 
for a trifling sum and should form a part of the equipment 
of every laboratory. 

Several methods of folding filter papers have been sug¬ 
gested but only two are in common use, viz., the plain and 
plaited filter. In folding the former, the paper is simply 
folded in half, and then folded again, thus dividing it into 
four equal portions. It will then have the shape of a tri¬ 
angle with one rounded side. It is then opened out from 
the rounded edge so as to leave three thicknesses on one 
side and one on the other, and is then placed inside a funnel 
or filter support and the liquid poured inside the paper. 
Where a more rapid filter is required two plain filters are 
placed one inside the other, leaving the three sides of the 
one in contact with the single side of the other and vice 
versa. It may seem a little surprising at first thought that 
the process would be more rapid where two papers are used, 
but when we take into consideration the fact that the pas¬ 
sage of the liquid through the paper is due to capiliary at¬ 
traction, the same force which causes the oil to rise in the 
wick of an ordinary lamp, it immediately becomes plain 
that as we increase the attraction by several thicknesses of 
paper, its action will be correspondingly increased. 

The funnel used should be made at an angle of 60 
degrees, which will insure a contact between the paper and 
the funnel at every point except the extreme tip. Otherwise 
the paper is likely to break at the unsupported points from 
the weight of the liquid pressing upon it after it has been 


28 


moistened. Ordinary funnels are made with this angle so 
little or no trouble is experienced on this point. 

Ribbed funnels are often used instead of plain ones with 
a view to hastening the operation and sometimes bits of 
straw are placed between the paper and the walls of the 
funnel for the same purpose. A little experience will teach 
you the advantages or disadvantages of thes makeshifts. 

The folding of a plaited filter is a very difficult thing to 
learn from printed directions, even when fully illustrated, 
and I shall, therefore, not attempt to give any instructions 
for doing it. Any druggist will show you how to do this, 
and you will readily learn the method by seeing it done. 
However, you will have little or no occasion for this method 
of folding, the one previously described answering every 
purpose of ordinary manufacturing. 

It is always advisable to wet the filter paper after placing 
it in the funnel before pouring the liquid to be filtered, into 
it. This will hasten the work and insure an evenly working 
filter. 

For heavy liquids, syrups, etc., paper filters are not 
adapted. Paper pulp, asbestos, sand, charcoal and even ex¬ 
celsior are used as a filtering medium for this class of 
products. 

For general manufacturing purposes, filtering funnels 
made of tin will be found entirely satisfactory. However, 
for filtering caustic substances, such as acids and strong- 
alkalies, funnels of glass or hard rubber should be used. 
As these are not affected by such liquids they are to be pre¬ 
ferred to tin funnels for filtering them, as the latter would 
soon become corroded and spoiled as well as being likely to 
leave tin or iron salts in the filtrate which might prove ob¬ 
jectionable. 

It should be borne in mind that filtration does not re¬ 
move anything which may be in actual solution from the 
liquid. It only removes matter which is insoluble, either 


29 


from its nature or from the fact that the liquid in which it 
is contained is already saturated with the substance. 

Distillation is the process of separating liquids from 
solids which they may hold in solution and liquids of differ¬ 
ent densities or degrees of voltility from each other by 
means of first vaporizing the liquids and then condensing 
the vapors by the application of cold. 

Liquids are converted into vapors by the application of 
heat, the degree of heat necessary to vaporize them varying 
with different liquids. Those which vaporize at low tem¬ 
peratures are said to be more volatile than those requiring 
higher temperatures to vaporize them. 

Several different forms of apparatus are used in the 
process of distillation, according to the nature of the work 
to be done and the quantity of material to be handled. All 
these forms of apparatus work on the same general prin¬ 
ciple, i. e., the conversion of the liquids into vapors by 
means of heat and the condensing of this vapor into liquid 
form by the application of cold. In distilling on a small 
scale, retorts or flasks are generally used, while in working 
with large quantities of materials an apparatus known as a 
‘'still” is employed. 

A retort is a long necked glass flask in which the neck 
has been bent over so as to form an acute angle with the 
body of the flask. Some of these are provided with an open¬ 
ing at the top of the body, such forms being known as “tubu¬ 
lated retorts,” while others have no such opening and are 
called “plain retorts.” In the tubulated form the liquid to 
be distilled is introduced through the orifice at the top and 
this opening is then closed with a ground glass stopper, be¬ 
fore applying the heat. In the plain retort the liquid is in¬ 
troduced through the neck or stem by means of a long 
stemmed funnel. For certain purposes retorts may be of 
other materials than glass, such as earthenware, platinum, 
iron, etc 


30 


Most chemists prefer using a flask for distilling purposes 
instead of a retort on account of the greater ease with 
which it may be cleansed after use. A large sized flask 
with a flat bottom is selected and fitted with a rubber stopper 
perforated with three holes. In one of these a bent tube 
is placed to carry away the vapors and the other openings 
are for a charging tube and a thermometer. The liquid 
to be distilled is introduced into the flask through the charg¬ 
ing tube which should reach well down toward the bot¬ 
tom of the flask. Heat is then applied to the bottom of the 
flask and as soon as the liquid reaches its boiling point, the 
vapor will collect in the upper portion and pass out through 
the bent tube. In using a distilling flask it is usually placed 
on a small tripod stand over an alcohol or Bunsen burner, 
being protected from direct contact with the flame by a 
piece of wire screen or asbestos paper. This precaution is 
used to insure even heating of the flask and to prevent break¬ 
age from different portions being heated unequally. 

In condensing the vapor into liquid form various methods 
are used. When working on a small scale the most con¬ 
venient is the use of what is known as a Liebig’s condenser, 
which consists of a glass tube surrounded for a part of its 
length with a chamber through which cold water is kept 
flowing during the process of distillation. Other methods 
are to place the receiver on a block of ice, keeping cold 
water running over the receiver or to wrap the receiver in 
a towel kept saturated with cold water. 

As a receiver a flask is most convenient but any ordinary 
bottle may be used, or in case you are working with a Lie¬ 
big’s condenser, you may use a beaker, cup or anything of 
that description. 

A still consists of a chamber for heating the liquid and a 
condensing tube, which is commonly termed a “worm.” Stills 
are often constructed of copper or iron and the coiled tube 
used for condensing the vapor is generally of block tin. 


31 


This tube passes through a chamber kept filled with cold 
water. 

Liquids having different boiling points may be separated 
from each other by the process known as fractional dis¬ 
tillation. This depends upon the principle that when the 
boiling point of the most volatile constituent is reached, the 
mixture will not increase materially in temperature until 
this constituent has passed off as vapor. In working with 
the distilling flesk, the temperature indicated by the thermo¬ 
meter when the vapor begins to pass over is noted and the 
heat is applied steadily. When the most volatile portion of 
the liquid has completely evaporated, the thermometer will 
indicate an increase in temperature. The receiver should 
be changed and this process repeated as often as the thermo¬ 
meter indicates that the boiling point of the mixture has in¬ 
creased. 

By this method we can separate alcohol from water, or 
in a mixture of ether, alcohol and water the liquids may be 
separated almost perfectly by careful fractional distillation, 
passing over in the order in which they are named. 

Fractional distillation is utilized in chemical analysis 
in separating the ingredients of such preparations as lini¬ 
ments. It also forms a means of determining the quantity 
of alcohol present in any liquid mixture. 

About the only use the average mixer will make of the 
process of distillation is in the production of distilled water 
which is necessary in the preparation of certain products. 
A suitable apparatus for doing this work may be purchased 
from any dealer in pharmaceutical apparatus at a reasonable 
cost and the directions accompanying same will enable any 
one to use it without previous experience. 

Clarification is the removal of impurities from liquids 
by means of the addition of some substance such as egg 
albumen, milk, or a solution of gelatine which coagulates and 
entangles the impurities contained, thus precipitating them 


and leaving the liquid clear. This is applied in the manufac¬ 
ture of certain syrups and the process is a familiar one to 
most persons from having seen the white of an egg used in 
clarifying coffee. This term is also applied to the process 
of decolorizing syrups, etc., by means of filtering through 
animal charcoal. 

Percolation is the process of extracting certain princi¬ 
ples from roots, barks, herbs, etc., by means of passing a 
liquid through the ground drugs packed in an apparatus 
known as a percolator. For further information on this 
process, see the article on percolators in the section treating 
on apparatus. 

Maceration is the process of extracting the soluble 
portions of any herb, drug or other substance, by soaking 
the powdered or finely divided substance in the menstrum 
until it is thoroughly penetrated and the soluble portion 
dissolved. Where gentle heat is employed during the pro¬ 
cess, it is then called digestion. 

Infusion differs from maceration only in that the men¬ 
strum is used at a boiling temperature. In some cases the 
menstrum is poured, boiling hot, over the substance to be 
extracted and in others, the substance is boiled in the men¬ 
strum until the soluble portions are extracted. 


33 


SECTION IV 


WEIGHTS AND MEASURES. 


The subject of meterology is of the utmost importance 
to everyone who presumes to undertake the compounding of 
proprietary articles of any nature whatever. This term, al¬ 
though it has a formidable sound, means simply the Science 
of Weights and Measures. 

In early times almost every province and chief city had 
its own system of measures and these were neither definite 
nor uniform. This variety of weights and measures of dif¬ 
ferent countries proved a serious embarrassment to com¬ 
merce and it became evident that uniformity in these im¬ 
portant matters was desirable. Therefore, the leading civil¬ 
ized nations established definite systems of weight and 
measure, based upon standards fixed by law and having a 
definite and constant relation to those in use in other coun¬ 
tries. France and England were the leaders in this move¬ 
ment and a uniform system of weights and measures was 
adopted by the U. S. government as early as 1834. 

In England and the United States the system of weights 
in general use is what is known as the Old Form or English 
System. This includes avoirdupois weight, which is used 
for all ordinary purposes of weighing and Troy and Apoth¬ 
ecaries weights which are used chiefly in the jewelry and 
drug trades, respectively. Troy and Apothecaries weights 
are identical except as regards the division of the ounce, 
the Troy being divided into pennyweights and grains, while 


34 


the Apothecaries is divided into drams, scruples and grains, 
as shown by the following table: 

Both these systems of weight differ for the avoirdupois, 
not only in the number of ounces to the pound, but also 
in the weight of the ounce, itself, the Troy and Apothecaries 
ounce containing 480 grains, while the Avoirdupois ounce 
has but 437^ grains, thus making the Troy or Apothecaries 
pound 5,760 and the Avoirdupois pound 7,000 grains. 


AVOIRDUPOIS WEIGHT. 

16 ounces make 1 pound.lb. 

100 pounds make 1 hundredweight.cwt. 

20 cwt. or 2000 pounds make 1 ton.T. 

TROY WEIGHT. 

24 grains make 1 pennyweight.dwt. 

20 pennyweights make 1 ounce.oz. 

12 ounces make 1 pound.lb. 

APOTHECARIES’ WEIGHT. 

20 grains make 1 scruple.sc. or 3 

3 scruples make 1 dram.dr. or 5 

8 drams make 1 ounce.oz. or 5 

12 ounces make 1 pound.lb. or lb. 


COMPARATIVE TABLE OF WEIGHTS. 

Troy Avoirdupois Apothecaries 

1 pound 5760 grains 7000 grains 5760 grains 
1 ounce 480 grains 437^4 grains 480 grains. 

From the above table it will be observed that 144 pounds 
Avoirdupois are equal to 175 poundsTroy or Apothecaries. 

Apothecaries weight is used simply in mixing medicines 
and similar products, drugs and chemicals always being 
bought and sold by Avoirdupois weight. This fact should be 
kept in mind, or otherwise it may lead to errors in mixing. 

As a general rule, it is always to be assumed that unless 
otherwise directed, solids are to be taken by weight and 


35 












liquids by measure in any formula you may be using. In a 
few formulas it is intended that the liquids should be taken 
by weight also, but in such cases this is always stated. Solids 
by weight and liquids by measure is the uniform rule with 
all the formulas in this volume. 

In weighing liquids an ordinary balance scale is used and 
the liquids are weighed in a vessel of known weight. This 
is often referred to as a “tared vessel." In weighing, al¬ 
lowance must always be made for the weight of the con¬ 
tainer and to save computation a weight which will exactly 
balance this is used on the opposite side of the scale. By 
this method, ignoring the weight used to counterbalance the 
container, the weight obtained will be exactly that of the 
liquid itself. 

MEASURES OF CAPACITY. 

Two tables are in common use, i. e., Liquid and Apoth- 
caries Fluid Measure. 


1 pint 
1 quart 
1 gallon 
1 barrel 
1 hogshead 


LIQUID MEASURE. 

4 gills make 

2 pints make 

4 quarts make 
31 ]/ 2 gallons make 
2 barrels or 63 gallons make 

APOTHECARIES FLUID MEASURE. 

60 minims make 1 fluid drachm 

8 fluid drachms make 1 fluid ounce 

16 fluid ounces make 1 pint 

8 pints make 1 quart 

It should be kept in mind that the English pint contains 
20 ounces instead of 16 as does our own. This is of especial 
importance in handling formulas of English origin, as it 
can be readily seen that to vary the liquid content of a mix¬ 
ture by 1-5 as would occur by using the American pint 
when the English pint was intended, wtmld tend to pro- 


36 


cilice something - entirely different from what was intend¬ 
ed by the originator of the formula. 

In measuring liquids a glass graduate is indispensible. 
These should always be used where exact quantities are 
essential, and especially where the liquid being measured 
is an active ingredient in the preparation into whose compo¬ 
sition it enters. For measuring alcohol, syrup, etc., in quan¬ 
tities of one pint and upward, the ordinary tin measuring 
vessels are suitable. It is a good idea to test any of these 
that you may have by checking them against your glass 
graduate. 

Small quantities of both liquids and solids are generally 
handled most conveniently by diluting with definite quanti¬ 
ties of some other ingredient used in the preparation being 
compounded and then using a sufficient quantity of the re¬ 
sulting mixture to get the required amount of the substance. 
Errors are less likely to occur in weighing amounts of five 
grains or upward than when dealing with smaller quantities 
and this is especially true in cases where one doing the 
weighing is npt accustomed to such delicate operations. For 
example, suppose a formula calls for one-half grain of 
morphine. Dissolve some easily weighed quantity, say five 
grains in five fluid drachms of water. Now each fluid 
drachm represents one grain of morphine and by using one- 
half fluid drachm of the mixture you would get the one- 
half grain of morphine required. If two-thirds grain was 
called for it would only be necessary to use some multiple 
of three in determining the quantity of solvent to be used, 
as 15 fluid drachms. Then each fluid drachm would contain 
one-third grain of morphine and by using two fluid drachms 
the desired quantity would be obtained. 

The same method is used in dealing with minute quan¬ 
tities of dry substances. For example, we desire to put up 
a mixture containing 1-10 grain of morphine. We rub up 
any easily determined quantity of the morphine, as 1 grain 


37 


with ten grains of milk sugar, for example, now 1 grain of 
the compound will contain, if the mixing has been properly 
done, exactly 1-10 grain of morphine. 

THE METRIC SYSTEM. 

The Metric System which is used almost entirely on the 
continent of Europe is gradually coming into favor in this 
country and has for many years been used almost to the 
exclusion of all other systems in high class scientific work. 
The advantages of this system lie principally in the ease 
with which computations may be made with it, it simply 
requiring the moving of a decimal point to the right or 
left to reduce the denomination to another, instead of the 
tedious calculations involved in changing from one denomi¬ 
nation to another under the so-called English system of 
weights and measures. 

Many formulas of foreign origin, use the Metric system 
in stating proportions to be used. In dealing with such 
formulas, these measures may be converted into the old form 
by a mathematical calculation or, as is more generally the 
case, by means of a table prepared for the purpose. Such 
a table will be found in the appendix to this volume. 

The conversion of the Metric into the Old form is likely 
to result in getting some difficult quantities to weigh or 
measure. The rule sometimes stated that the dram equals 
15 grains of a solid or powder or 15 drops of a liquid is far 
from being correct, and while it might work in some cases 
where exactness of weight or measure is not essential, I 
should hesitate to use it in any operation where the quality 
of the product depends upon the chemical reaction between 
the ingredients used, as in such cases it is usually necessary 
to use exactly enough of the ingredients in question to bring 
about the desired effect and any excess of either of them 
might result in entirely spoiling the product. 

If you use an ordinary balance scale, you can solve the 


38 


problem very easily so far as handling formulas where the 
quantities of the ingredients are expressed in the Metric 
System, by purchasing a set of Metric Weights and using 
these instead of the Old Form Weights. Glass graduates 
for measuring liquids are generally marked both for the 
Apothecaries Fluid and the Metric measures, so no trouble 
should occur in getting the quantity of liquids specified, it 
only being necessary to take your readings on the Metric 
side of the glass. 

The theory of the Metric System is simple in the extreme, 
being based entirely on the decimal scale or scale of ten. 
That is, ten units of any given denomination make one of 
the next larger. Our own table of United States money 
is based on the same principle. 

The unit of weight is the gram, and the unit of liquid 
measure the litre. The gram is the weight of a cubic 
centimetre of distilled water at the standard temperature. 

The only tables which would be used by the average man¬ 
ufacturer are those of weight and capacity. They are as 
follows: 


METRIC TABLE OF WEIGHT. 

10 milligrams make 
10 centigrams make 
10 decigrams make 
10 grams make 
10 decagrams make * 

10 hectograms make 
10 kilograms make 
In examining this table it will be noted that the terms 
used to express the different quantities are made up of the 
name of the unit of weight, i. e., the gram, and the Latin 
and Greek prefixes. 

The Latin prefixes deci, centi, milli denote respectively 
1-10, 1-100 and 1-1000 (in the decimal form 0.1, 0.01, 


1 centigram 
1 decigram 
1 gram 
1 decagram 
1 hectogram 
1 kilogram 
1 myriagram 


39 


0.001) of a unit. Thus decigram means 1-10, centigram 
1-100 of a gram and so on. 

The Greek prefixes, deca, hecto, kilo and myria, are the 
Greek numerals denoting 10, 100, 1,000, and 10,000. Thus 
a Decagram would be 10 grams and a Kilogram 1,000 grams. 

Remington, in his work on Practical Pharmacy, gives 
the following method of remembering this easily : 

GILD 

Greek Increase Latin Decrease. 

It will be noted that the initials of these words spell the 
very common word gild. Therefore, by committing the pre¬ 
fixes to memory and keeping in mind this little "memory 
aid” it will be easy to construct the tables. 

Having once learned this set of prefixes, it is a most sim¬ 
ple matter to construct any table of the Metric System. 
These prefixes occur in every table and are joined to the 
unit in the same order as in the table of weight. This gives 
us the table Measures of Capacity as follows: 


Unit of Measure—The Liter. 

10 milliliters make 
10 deciliters make 
10 liters make 
10 decaliters make 
10 hectoliters make 


1 deciliter 
1 liter 
1 decaliter 
1 hectoliter 
1 kiloliter 


Liquids are almost universally expressed in formulas in 
cubic centimeters. Following out the same course of rea¬ 
soning applied to the tables given above, it will be noted 
that a centimeter is equal to 1-100 of a meter, and a cubic 
centimeter would therefore, be the equivalent of a cube 
1-100 of a meter on each edge. 

The liter, is a cubic decimeter or 1,000 cubic centimeters 
and accordingly a liter of distilled water will weigh 1,000 
grams. The liter is very nearly the same as our quart. 

While the explanation given may seem somewhat com- 


40 


plicated on first examination, it will be found that a very 
little study will make the matter perfectly clear. The use 
of the table in the appendix will make the conversion of 
measures to the Old Form, or vice versa, a very simple mat¬ 
ter. This table of equivalents has been worked out with great 
care and may be depended upon as being entirely accurate. 

SPECIFIC GRAVITY. 

Specific Gravity is the weight of one substance compared 
with the weight of an equal bulk (volume) of some other 
substance taken as a standard. This subject is not as diffi¬ 
cult to understand as the average mixer has always tried to 
make himself believe. When we say that gold is, bulk for 
bulk, 19.298 times as heavy as water we have stated the 
exact meaning of the statement, ‘‘The specific gravity of 
gold is 19.298.” In determining the specific gravity of all 
liquids and solids, distilled water at a temperature of 60° 
Fahr. is the standard with which they are compared. The 
specific gravity of gases is usually stated in terms of their 
weight compared with an equal volume of pure hydrogen 
under similar conditions of temperature and pressure. 

As stated above, the specific gravity of gold is 19.298. 
By means of these figures we are enabled to compute the 
weight of any given quantity of gold by comparing it with 
the weight of an equal bulk of water. Thus, a cubic foot 
of distilled water weighs 62*4 pounds, and gold being 19.298 
times as heavy, a cubic foot, i. e., a block 12x12 inches will 
weigh 19.298 times 62^4, or 1206.125 pounds. 

In ordinary manufacturing, it is so seldom required to 
compute the specific gravity of solids that no rules for this 
process will be given here. Any text book on Natural 
Philosophy or Chemistry will explain the process in de¬ 
tail and in addition most of them give tables showing the 
specific gravity of all the principal minerals. 

The specific gravity of liquids may be determined by 


41 


simply weighing. In this process what is known as a tared 
flask or bottle, i. e., one of which the exact weight is known, 
is used. This is filled with water and weighed. The water 
is then poured out and the bottle again filled, this time with 
the liquid whose specific gravity we are desirous of deter¬ 
mining and the bottle and contents are weighed again. De¬ 
ducting the weight of the bottle from its weight when filled 

with each of these liquids will give the exact weight of the 
liquids themselves. Now by dividing the weight. of the 

liquid we are working with, by the weight of the water, we 
obtain its exact specific gravity. 

For example, we desire to know the specific gravity of 
a certain liquid. In order to determine this we select a bot¬ 
tle and on weighing this find its weight to be, say three 
drams. Filling it with water and again weighing, we find 
that bottle and contents weigh 2 y 2 ounces. Filling the same 
bottle with the second liquid and weighing, we obtain as iti 
weight 3)4 ounces. Now deducting the weight of the bottle 
from the results of each weighing, we find the net weight of 
the water to be 17 drams (2 ounces, 1 dram) and of the sec¬ 
ond liquid to be 23 drams (2 ounces, 7 drams.) Now, 
dividing 23 by 17, we obtain as a result 1.352, the specific 
gravity of the liquid being tested. 

In practice it is customary to use what is known as a 
specific gravity flask. This is a thin glass flask of such 
capacity that when filled to a marked point on the neck of 
the flask it will contain 1,000 cubic meters of water, which 
will weigh, as may be seen by consulting the explanation of 
the Metric System previously given, exactly 1,000 grams. 
With the specific gravity flask usually comes a metal weight 
which placed on the opposite pan of the scales will exactly 
counterbalance the bottle when empty. In the absence of 
such a counterbalance, a small beaker or even a glass vial 
may be placed on the opposite pan of the scales and weighted 
with water, mercury or fine shot until it exactly balances 


42 


the flask. Having placed the counterbalance on one pan of 
the scales, the flask filled to the marked point with the 
liquid being tested, is placed on the opposite pan. The 
weight being noted, simply dividing by 1,000, which merely 
requires the pointing off of three decimal places counting 
from the right of the number representing the weight, will 
give the specific gravity desired. 

A much simpler and more rapid method of determining 
the specific gravity of liquids and the one most commonly 
used is by means of an instrument known as a hydrometer. 
While this method is not as accurate as that of direct weigh¬ 
ing, it is sufficiently exact for all ordinary purposes. In 
chemical analysis and other work where the exact specific 
gravity is required the process of direct weighing is always 
used. 

The most common form of hydrometer is simply a glass 
tube, provided with two bulbs and closed at the top. The 
lower of the two bulbs contains a sufficient quantity of mer¬ 
cury or fine shot to cause the instrument to float upright 
when placed in a liquid, the second bulb being merely an air 
chamber provided to give the instrument the necessary float¬ 
ing qualities. The stem or upper part of the instrument is 
graduated in such a way that the reading will indicate the 
density if the liquid in which it is placed, compared with 
that of an equal volume of water, in other words will 
give the specific gravity of the liquid. 

In using the hydrometer, the liquid to be tested is poured 
into a cylindrical glass jar, tall enough to allow the instru¬ 
ment to float. The temperature of the liquid is taken by 
means of a thermometer and the hydrometer is then im¬ 
mersed in the liquid. The mark on the hydrometer stem, 
level with the surface of the liquid, is read off. The matter 
of temperature is an important one, and it is necessary to 
either bring the liquid to the standard temperature or else 
make allowance for the effect of temperature upon its 


43 


density. The firm from whom you buy your hydrometer 
will provide you with a printed table showing how to con¬ 
vert the hydrometer reading at any given temperature into 
the real specific gravity of the liquid. 

It will be readily seen that if the hydrometer floats in 
pure water with unity (1) at the surface, in liquids heavier 
than water it will not sink as deeply,while in liquids lighter 
than water it will sink to a greater depth. Possibly the fol¬ 
lowing example will make the matter clearer. 

It is a well known fact that we can dissolve a consider¬ 
able quantity of any soluble salt in a liquid without in¬ 
creasing its bulk noticeably. Most persons are familiar with 
the old trick of filling a glass to the brim with water and 
then adding to it a large quantity of common salt without 
causing the glass to overflow. It is self evident, however, 
that although the bulk of the liquid remains the same, its 
weight has been increased by exactly the weight of the sub¬ 
stance added. Therefore, a saturated solution of common 
salt will weigh more than an equal bulk of clear water. The 
liquid being denser than the water, the hydrometer will not 
sink as far into it as it does in the pure water, giving us a 
higher reading which, when the temperature corrections are 
made, if such are required, will represent the specific gravity 
of the salt solution. 

On the other hand, if we mix some substance lighter 
than water with it, its density will be decreased. Thus a 
mixture of alcohol and water will weigh less, bulk for bulk, 
than water alone and the hydrometer reading will vary ac¬ 
cordingly. 

Several styles of hydrometers are on the market, de¬ 
signed for various purposes. We find the ordinary Baume s 
hydrometer used in testing the strength of lyes in soap mak¬ 
ing, the lactometer, designed especially for testing milk, the 
acidometer for determining the strength of acid solutions, 
the alcoholometer for determining the alcoholic strength of 


44 


liquors and numerous other forms which, while they are 
adapted each for its special purpose, all depend upon exactly 
the same principles for their results, the difference being 
simply in the method of graduating the stem, each scale 
being designed to facilitate the use of the instrument for its 
specific purpose. 


45 


SECTION V 


TOILET PREPARATIONS. 


The term Toilet Preparations covers an extremely large 
and varied list of specialties. Aside from the numerous 
creams, powders and lotions which must be considered under 
this head, all cosmetic preparations of any nature whatever 
together with perfumes fall naturally under this classifica¬ 
tion. 

In no other line of proprietary manufacture is there a 
greater opportunity of building up a permanent and profit¬ 
able business than with toilet specialties. They appeal to 
every rank in life from the lowest to the ultra-fashionable, 
for the desire to be beautiful and attractive is not confined 
to any one class, but is inherent in womankind. The work 
of manufacturing this class of specialties is cleanly and 
pleasant and it is in the putting up of cosmetic preparations 
that the greatest opportunity for exhibiting taste and skill 
in labelling and packing exists. 

For many years France held first p/ace in the production 
of all preparations for “my lady beautiful,’’ but with the 
progress of knowledge and the constantly increasing demand 
for cosmetic specialties, America has forged rapidly to the 
front in this line and to-day many American products com¬ 
pare favorably with the best of their French prototypes and 
it is no unusual thing, even in the city of Paris, to find them 
displayed in the perfumer’s windows, side by side with the 
best specimens of the art of the French perfumer. 

There is no reason why we should not be able to produce 
a line of cosmetic preparations in this country which will 


46 


stand second to none. The one thing which has worked most 

strongly against this is the extreme commercialism which 
characterizes most American industries. Instead of striv¬ 
ing for the highest possible quality in their products, many 
manufacturers have considered anything good enough to 
offer to the public so long as it was cheap to produce. A 
marked contrast will be noted in comparing the advertising 
of American and French manufacturers. In the former 
cheapness or the bargain element is often held out as the 
principal inducement for buying, while with the latter, 
“quality” is always the burden of their song. So long as 
low price is the chief factor in our advertising we can never 
hope to attain the highest degree of perfection in our 
products. Probably one reason why French preparations 
have won so much popularity is that they are not “cheap.” 
It is not at all unusual to find these goods priced at the 
equivalent of two to five dollars of our money for a small 
package which the American manufacturer would be likely 
to ofifer at fifty cents or at most one dollar. Cheapness, 
while it might be a factor in furthering the sale of stove 
polish or laundry soap, is not a strong argument in favor of 
either medicines or toilet specialties. The average woman 
would not hesitate to pay a dollar for a jar of massage 
cream, but few of them would be tempted to buy such a 
product at ten cents. The bargain instinct is not strong 
enough to induce the person of good judgment to go in for 
cheapness when purchasing products designed to promote 
health or beauty. 

The “specialist” who charges fifty to one hundred dollars 
for performing a comparitively simple surgical operation 
will generally be found to have more business in this line 
than the general practitioner who, while he is capable of 
doing the work equally as well, would not think of charging 
over ten to twenty-five dollars. The very fact that a good 
round price is asked for anything in the medical or toilet 


47 


line is one of the strongest factors in convincing the public 
of its merits, and unless you can convince them that your 
products are the best of their class, your outlook for gaining 
or holding their trade is far from bright. 

I do not mean to convey the idea that any good toilet 
preparations are particularly expensive to produce. On the 
other hand the margin of profit on this class of goods is 
higher than on most other lines, even though a high grade of 
article is offered. I simply wish to impress the would-be 
mixer of cosmetics that in order to permanently retain his 
trade he must offer them something worth having, even 
though it may cost a cent or two more per bottle to make 
than the “mud” which has been so often offered under the 
most alluring of labels. Indeed, the term “mud” would 
rather dignify certain mixtures which have been foisted 
upon the public, for not only have they been most inelegant 
from a pharmaceutical standpoint but many of them have 
been positively harmful. I have in mind one young lady, 
who in attempting to get rid of a few insignificant freckles 
by the use of a certain highly advertised “face bleach” suc¬ 
ceeded not only in removing the freckles but most of the 
cuticle from her face, and although this occurred several 
years ago she still carries the marks of the experience in a 
series of red spots marking the location of the blisters which 
were made by too strong a solution of corrosive sublimate 
sold under the name of “beautifier.” Such preparations 
cannot be too strongly condemned. 

One often hears the saying “Time changes all things” 
and this is quite as true as regards toilet preparations as of 
other things. From the hair oils and greasy cosmetics of 
twenty years ago to the modern Antiseptic Hair Tonics and 
Greaseless Massage Creams of to-day, is a long step, and 
the pathway between these two extremes is marked by thou¬ 
sands of cosmetic preparations, good, bad and indifferent, 


48 


all of which have attained a greater or less degree of popu¬ 
larity. 

Assuming that you have fixed upon a formula which will 
produce a high grade toilet preparation, much of your suc¬ 
cess in marketing this will depend upon the style in which it 
is put up. While attractiveness of appearance is desirable 
with every class of proprietary articles, with toilet specialties 
it is an absolute necessity, if you expect to get your share of 
the trade. These goods are designed to appeal especially 
to women and that the feminine portion of humanity are 
partial to attractive appearing articles, goes without saying. 
No mater how meritorious your product may be, it will be 
likely to stand on the dealer’s shelves unless it is put up in 
attractive style,while other preparations of much poorer 
quality will meet with a ready sale. Naturally, unless the 
quality is good enough to merit repeated buying, the most 
that the attractive package can do is to make one sale, but 
quality and attractiveness form a team which will carry any 
preparation of this kind to success. 

The style of package and the label will, of course, vary 
with the nature of the article they accompany and so long as 
they are attractive in appearance the exact pattern does 
not matter greatly. The ordinary French square bottle, or 
better the so-called “rounded square,” i. e., a square bottle 
with round corners, make good containers for liquid prepara¬ 
tions and when properly labeled and wrapped make a pack¬ 
age which will compare favorably with those containing a 
special shape bottle. Where a product is being extensively 
advertised it is always advisable to make the package distinc¬ 
tive and in cases where the business will justify it, I would 
recommend having a special shape of bottle blown especially 
for your purpose. Any firm of bottle makers or jobbers 
in glassware will quote prices on work of this kind and are 
generally glad to offer suggestions regarding the best shapes 


49 


for particular purposes. They nearly all carry a line of stock 
bottles designed for the various kinds of toilet specialties, 
such as lotions, hair tonic, etc., the price of which is not 
greatly in excess of that of ordinary bottles. It is always 
advisable to keep away from the ordinary oval prescription 
bottle, for these have a tendency to cheapen the appearance 
of any preparation they may contain. I suppose this comes 
from their being so common on the same principle that fa¬ 
miliarity is said to breed contempt. 

Either a high grade printed label or a lithographed one 
should be used on all toilet preparations. Good printing 
done by a man who understands his business is but little in¬ 
ferior to the cheaper grades of lithograph work but does not 
compare with high class lithographs. There are a consider¬ 
able number of firms who make a specialty of furnishing 
what are known as “stock” lithographed labels, in which the 
body design is the same in all for a particular product, simply 
the name and address being changed for each customer. 
These answer very well where a special lithographed label 
would be too expensive, but they lack individuality and dis¬ 
tinctiveness which count so much toward fixing your pro¬ 
ducts in the mind of the public. 

Many forms of cosmetic preparations can be put up to 
advantage in collapsible tubes. In cases where these are 
adapted to your purpose they will be found to be both cheap 
and serviceable containers and some of these now being 
offered by the large manufacturers are really works of art. 
They are made in various colors and may be had with any 
design or trade mark embossed on them. 

Where corks are used, always use the best. Glass stop¬ 
pered bottles are particularly adapted to some preparations, 
as perfumes, and the metal top, cork stoppers are also ex¬ 
tensively used. Where ordinary corks are used, a kid or 
corrugated paper cork cover will add much to the appear¬ 
ance of the package. These are inexpensive and the few 


50 


cents increase in cost per gross, will add dollars in appear¬ 
ance and selling qualities. 

It is always advisable to study the styles of containers 
and packages used by other manufacturers of similar prod¬ 
ucts. Do not make the mistake of becoming a mere imitator 
but rather seek to combine the best points of your competi¬ 
tors’ styles with your own idea in such a way as to give 
you a distinctive style of your own. 

INGREDIENTS COMMONLY USED IN TOILET 

PREPARATIONS. 

BEESWAX. 

Pure beeswax in its natural state is yellow in color, pos¬ 
sessing a characteristic odor and having a melting point of 
145 Fahr. For toilet specialties white wax or bleached 
beeswax is commonly used. This is prepared by exposing 
thin sheets of yellow wax to the action of the sunlight until 
it loses its color. During the bleaching process the odor is 
changed somewhat and white wax has a melting point 
slightly higher than the unbleached variety (about 148 
Fahr.) 

Beeswax is sometimes adulterated with paraffin, but this 
can generally be detected by the lower melting point 

SPERM ACETTI. 

This substance is the solid wax which separates out of 
sperm oil, which in turn is obtained from the sperm whale. 
When pure it is perfectly white in color and possesses a pe¬ 
culiar crystaline appearance which, however, disappears 
when mixed with other fats. It is but slightly soluble in 
alcohol, or benzine but is readily soluble in ether or chloro¬ 
form. The melting point is from 115 to 120 Fahr., and it 
sometimes becomes rancid upon exposure. It is largely used 
in the manufacture of cold creams and similar preparations. 


51 


COCOA BUTTER. 

Cocoa butter, or oil of theobroma, as it is sometimes 
called, is a vegetable product derived from the cocoa bean. 
It melts at the temperature of the human body, 95 to 98 
Fahr., which property particularly adapts it for use in the 
manufacture of suppositories, and it is also used in salves 
and ointments to some extent. Unlike most substances, 
cocoa butter possesses the peculiar property of passing from 
the solid to the liquid state without undergoing a transitional 
softening and within the limit of three degrees of tempera¬ 
ture. Its particular use in toilet preparations is to give them 
smoothness and it also possesses some reputation as a skin 
food or developer. It is claimed by some that it has a tend¬ 
ency to produce a growth of hair upon the parts where it is 
used and for this reason is considered by these parties as 
objectionable in cosmetics for use on the face. 

STEARIC ACID. 

This is a product which has quite recently come into no¬ 
tice especially as an ingredient in the so-called greaseless 
or vanishing creams. These creams are, in fact, soaps, 
produced by the action of some of the alkaline carbonates, 

or in some cases of the caustic alkalies upon the stearic 
acid. It has a melting point of 133 Fahr., and is occas¬ 
ionally used as a hardening element in creams, although in 
its unsaponified state it is likely to produce roughness on 
account of its crystaline structure. 

vStearic acid is a product of lard or tallow and is made 
by heating the washed fatty acids of these fats to the melting 
point, running them into tin dishes or troughs and storing at 
a temperature of 68 to 86 Fahr. until the stearic acid and 

palmitic acids crystalize out. This is then pressed, remelted 
and purified several times until a perfectly white, pure 
product is obtained. 

LARD. 

This substance is not now used as largely in pharma- 


52 


ceutical work as it was in past years. It formerly entered 
quite largely into the composition of ointment bases, cold 
cream, etc., but has been largely replaced by petrolatum. 
Lard possesses the disadvantage of readily becoming rancid 

and has practically no qualities to recommend it which are 
not possesed by petrolatum. 

To overcome the tendency to undergo putrefactive 
changes, the lard is sometimes treated with benzoin forming 
what is known as benzoinated lard. The process of making 
this is as follows: 

Benzoin, in coarse powder 2 drams 

Lard 1 pound av. 

Melt the lard by means of a water bath; tie the benzoin 
loosely in a piece of coarse muslin, suspend it in the melted 
lard, and stirring frequently continue the heat for two hours, 
covering the vessel and not allowing the temperature to rise 
above 140° Fahr. Lastly, having removed the benzoin, strain 
the lard and stir occasionally while it cools. When ben- 
zoinated lard is to be used during warm weather 5 per cent, 
(or more if necessary) of the lard should be replaced by 
white wax. 

Lard is insoluble in alcohol, entirely soluble in ether, 
chloroform, carbon bi-sulphide and benzine. Its melting 
is 100° Fahr. When melted it unites readily with wax, and 
paraffin in the melted state. 

SUET OR TALLOW. 

This fat is somewhat harder than lard, having a melting 
point of 115° Fahr. Like lard, it is prone to rancidity and is 
fast losing ground as an ingredient in pharmaceutical pre¬ 
parations. Mutton tallow, which formerly held considerable 
repute is now but little used, its principal employment being 
in Camphor Ice. 

The following method of preparing suet for use in toilet 
preparations may prove of interest. Take of 

Best Kidney Suet 5 pounds 


53 


Powdered Alum 1 ounce 

Water 2 ounces 

Chop the suet into fine pieces and place in an enameled 
or porcelain kettle with the alum and water. Heat slowly 
until the tallow is entirely melted, stirring occasionally to 
prevent burning. When entirely melted stir well for three 
to five minutes, then remove from the fire and strain through 
a piece of ordinary toweling. This process gives a product 
of snowy whiteness and almost as hard as wax. Prepared in 
this way it will keep for years without turning rancid. 

LANOLIN (Adeps Lanae, or Wool Fat). 

This is the fat contained in wool, separated and purified. 

It is considerably used in toilet preparations, although like 
cocoa butter it possesses the reputation of promoting the 
growth of hair, which renders it objectionable in facial 
cosmetics. Probably this property is largely imaginary but 
the idea is firmly enough fixed in the minds of the public 
that this substance is quite largely used as the base of the - 
so-called Hair Growing Pomades, sold as a preventive and 
cure for baldness. Its principal virtue lies in its power of 
absorbing water which has led to its employment in cold 
creams and similar products. Used with discretion it adds 
smoothness to many toilet preparations and its property of 
being readily absorbed by the skin makes it a valuable in¬ 
gredient in skin foods, bust developers and the like. It is 
unsuitable for use alone on account of its stickiness and 
also from the fact that its characteristic odor is not easily 
masked. 

PETROLATUM. 

This substance, which under such names as vaseline, 
petroleum jelly, etc., is very widely known, is of the greatest 
value in many toilet preparations. It is free from all tend¬ 
ency to turn rancid and generally speaking it is about the 
purest of the fats. It exerts no action upon the substances 


54 


with which it may be combined, i. e., is entirely neutral, and 
thus may be used in any combination whatever, where its 
employment seems desirable. 

Petrolatum is not absorbed by the skin to any appre¬ 
ciable degree, hence has little value as a skin food or devel¬ 
oper. It is especially useful in salves and ointments on 
account of this property which causes it to act as a protec¬ 
tive. 

It adds smoothness to many preparations and on account 
of its freedom from putrefactive changes is used largely in 
the manufacture of cold creams, such products being perma¬ 
nent. 

Petrolatum occurs in different colors, ranging from snow 
white to a dark yellow or amber color. Its melting point is 
about 115° Fahr., although this varies slightly in different 
lots. It is very cheap and new uses for it are constantly 
being found. 

PARAFFIN. 

Like petrolatum, this is a product of petroleum, and it 
possesses the advantage of being staple, not entering into 
chemical combinations with other substances with which it 
is combined, and being very cheap. It is used largely to 
give hardness to ointments, etc., in which use it has replaced 
beeswax to a considerable degree. It is also used to some 
extent in toilet preparations, but simply as a vehicle only, 
possessing absolutely no therapeutic action except what can 
be ascribed to its protective powers. Melting point 130° 
Fahr. 

PARAFFIN OIL (Liquid Petrolatum). 

This is a bland, odorless, tasteless oil, derived from the 
refining of petroleum. It is largely used in medicine, form¬ 
ing a base for many medicated sprays, etc., used in the treat¬ 
ment of catarrh and other diseases. In toilet preparations, 
it replaces to some extent, almond and olive oils, possessing 


55 


the advantage of not being affected by the ingredients with 
which it is used and never turning rancid. 

OLIVE AND ALMOND OILS. 

These oils are derived from the fruits whose names they 
bear and enter largely into the composition of many different 
products. They are used in the preparation of the finest 
grades of soaps and as an ingredient in a majority of the 
cold creams, skin foods, etc., now on the market. 

COCOANUT OIL. 

This product is but little used in toilet preparations on 
account of the disagreeable odor which it possesses. It is 
used very extensively in soap making, but unless highly 
perfumed these soaps will impart the peculiar rancid odor 
of the oil to the skin of the user. 

CASEIN. 

Casein is a milk product, being that portion of milk which 
is coagulated by the use of acids or rennet. Its use as an 
ingredient in toilet preparations is comparitvely recent and 
is confined to massage creams of the rolling variety of which 
it is the chief constituent. These so-called rolling creams are 
composed almost entirely of moist casein with the addition 
of a little lanolin to give it the desired “drag” or “draw” and 
sufficient glycerin to prevent it from drying out too rapidly. 

Casein may be purchased from almost any wholesale 
drug house, but for use in toilet preparations the commercial 
product, precipitated with sulphuric or hydrochloric acids 
is not as suitable as a special kind precipitated with alum or 
better with alum and magnesium sulphate. 

The casein cream acts mechanically, forming little rolls 
under the pressure and manipulation of the fingers, which 
remove the accretions from the pores of the skin. Some 
skins are too delicate to admit of the use of such creams. 

Casein readily decomposes under the action of the air, 
when in a moist state, and therefore such creams require a 


56 


suitable preservative, as boric acid or benzoate of soda, to 
prevent decomposition. They must also be protected from 
the air or they soon become dry and worthless. 

GLYCERIN. 

This is a by product of soap manufacture, existing in 
the so-called spent lyes, being separated from the fats dur¬ 
ing the process of saponification. Formerly it was a waste 
product,being thrown away in the lyes, but a scientific in¬ 
vestigation of the composition of these waste products •re¬ 
sulted in the discovery of the glycerin and led up to a study 
of the best methods of separating it from the lyes. It is 
very useful in a large number of toilet preparations, both 
liquids and pastes or creams, hair tonics, etc. 

Glycerin gives smoothness to such preparations but used 
in excess is likely to make them sticky. It is hardly suitable 
for use alone on account of its strong affinity for water, giv¬ 
ing it a tendency to make the skin rough. Diluted with its 
own bulk of rose water it forms the “Rosewater and 
Glycerine” mixture which has been a favorite toilet specialty 
since the days of our grandmothers. Used in moderation in 
hair tonics it softens the hair and gives it brilliancy. 

Glycerin mixes with water and alcohol in all proportions 
but is likely to be found a “disturbing element” in fatty 
creams. 

TRAGACANTH. 

Gum tragacanth is the product of a small tree growing 
in the mountainous regions of Asia Minor. It comes to 
the market in several varieties, the best of which is in the 
form of small irregular flakes. The inferior qualities are 
generally in small rounded pieces. Tragacanth is used in 
pharmacy for making emulsions, in the manufacture of tab¬ 
lets and in many toilet preparations such as lotions, liquid 
creams, etc. It is also used as a paste for labeling on tin 
and glass. It consists of about 33 per cent, of a gum known 


57 


as bassorin which is insoluble and 53 per cent, of a soluble 
gum called arabin. When tragacanth is placed in cold wa¬ 
ter it soon softens by absorption of the water and swells 
to several times its original quantity. When used in lotions 
and creams, it is in the form of a thin mucilage and generally 
in combination with glycerine and alcohol. It will keep in¬ 
definitely in the dry form but when mixed with water it 
soon sours unless some preservative is added. Borax and 
salicylic acids and benzoate of soda are the preservatives 
most often used to preserve this product. Powdered traga¬ 
canth may be had if desired, but except where the saving 
of time is of importance the use of the flake variety will be 
found more satisfactory. 

As straining mucilage of tragacanth is a very difficult 
process without the use of a strong press, it is always ad¬ 
visable to use care in the selection of this material, using only 
the best grade and rejecting any pieces which show specks 
of foreign matter. Where straining is absolutely necessary, 
it is best to dilute the mucilage with a large quantity of 
water and after straining evaporate the excess of water on 
a water bath. 

QUINCE SEED. 

This product is used for about the same purpose as 
tragacanth. Mucilage of quince seed is prepared by using 
about one dram of the seeds to twelve ounces of water. It 
may be made by simply soaking the seeds in the water for 
two or three hours but the process may be hastened by using 
boiling water. When this is used the mucilage is ready for 
use as soon as the mixture is cold. In either case, it should 
be strained through muslin without pressure to remove the 
seeds and any foreign matter which it may contain. Like 
mucilage of tragacanth this product soon sours unless a 
preservative is used. The preservatives recommended for 
tragacanth apply equally as well to this preparation. 


58 


IRISH MOSS. 

This is a plant found upon stones and rocks on the 
western coast of Ireland and on some portions of the coast 
of Continental Europe. A similar product is also found 
along the southern coast of Massachusetts. When boiled 
with water for ten to fifteen minutes it forms a mucilage 
which may be used in the same manner as mucilage of traga- 
canth or quince seed. Use the same preservatives with this 
product as with the two preceeding ones. 

BORAX. 

This is the name commonly applied to sodium bi-borate, 
a substance which occurs naturally in California, Persia and 
some other parts of the world and is also produced arti¬ 
ficially by combining boric acid or calcium borate with sod¬ 
ium carbonate. It is found in the market both in the form 
of prism shaped crystals and as a powder. It is readily 
soluble in water dissolving in 16 times its own weight of wa¬ 
ter at normal temperature, and in about one-half of its own 
weight of boiling water. From hot saturated solutions it 
crystalizes or precipitates on cooling. It is also soluble in 
alcohol. Borax enters largely into the composition of any 
cosmetic preparations including cold creams, lotions and 
hair tonics. It is used as a preservative and to give anti¬ 
septic properties to the preparations into whose composition 
it enters. 

BORIC ACID. 

This is a pure white powder of marked antiseptic and 
preservative powers. It is formed by decomposing borax in 
aqueous solution by boiling with either sulphuric or hydro¬ 
chloric acid. On cooling the solution deposits crystals of 
boric acid which may be separated by filtration. These crys¬ 
tals are then purified by boiling with water and recrystal- 
izing. It is soluble in water and alcohol. Borax and boric 
acid are readily detected in compounds by mixing a small 


59 


quantity of sulphuric acid with a portion of the prepara¬ 
tion being tested, then pouring on alcohol and lighting it. 
The flame will show a green coloration if either borax or 
boric acid is present. Both borax and boric acid give a 
brown coloration on tumeric test paper. 

SALICYLIC ACID. 

This is a product of methyl salicylate (oil of winter- 
green) and is also prepared artificially. It is used for anti¬ 
septic and preservative purposes. It is detected by means of 
a test solution of ferric-chloride with which it gives a 
violet coloration. 

SODIUM BENZOATE. 

This substance is prepared by adding benzoic acid to a 
hot solution of sodium carbonate until effervescence ceases! 
The solution is then evaporated to dryness, leaving the 
sodium benzoate in crystals or in granular form, according 
to whether it is stirred or not during the process of evapora¬ 
tion. Used only as a preservative. 

TALC. ■ 

This product occurs in several grades, both Italian, 
French and Domestic being now on the market. These 
vary somewhat in color and purity. It enters largely into 
the composition of dusting and toilet powders, and in such 
preparations as foot-ease. It is also used as a clarifying 
agent in filtering certain liquids, a handful of the dry powder 
being thrown into the paper filter. 

CHINA CLAY. 

The use of this product in cosmetic manufacture is con¬ 
fined chiefly to the preparation known as rouge. 

ZINC OXIDE. 

This is generally prepared by calcining zinc carbonate. 
In its pure form it is used in toilet powders, massage creams 
and various other preparations. It enters largely into the 


60 


Composition of the so-called “liquid powders" used for whit¬ 
ening the skin. It is insoluble in water or alcohol. Aside 
from its whitening effect it exerts a mild astringent and 
antiseptic action. 

MAGNESIUM CARBONATE. 

Two forms of this product enter into toilet products, 
being distinguished by the names of light and heavy mag¬ 
nesia. They are chemically identical but the former is only 
one-fourth as heavy as the latter. It is used in powders and 
lotions for its whitening effect, and is useful also in pre¬ 
parations for overcoming the odors arising from excessive 
perspiration on account of its absorbent properties. 


BAY RUM. 


True bay rum is prepared by the distillation of the leaves 
of the bay laurel, but the product most commonly found in 
commerce is a solution of the oil of bay in alcohol and 
water. It is generally colored a greenish yellow by the use 
of tincture, tumeric and indigo carmine. 

A very good product may be prepared by the following 
formula: 

Oil of Bay 3 drams 

Alcohol 3 pints 

Water 5 pints 

Acetic Ether 1 dram 

Mix the oil of bay with the alcohol, add the water and 
let stand for 24 hours. Then filter, using carbonate of mag¬ 
nesia as a clarifying agent. Lastly add the acetic ether. 
Color if desired with a little tincture of tumeric and solu¬ 
tion of indigo carmine, using such proportions of each as 
will give the desired color. 


ROSE WATER. 

True rose water is the water which distills over with the 
oil in preparing oil of rose from the flower petals. Most of 


61 


the rose water on the market is prepared from the oil of 
rose as follows: 


1 dram 

2 ounces 
1 gallon 


Oil of Rose 
Carbonate of Magnesia 
Warm Water 


Rub up the oil with the carbonate of magnesia in a 
mortar, then add the water in small quantities, mixing well 
after each addition. Let stand for three days in a moder¬ 
ately warm place, then filter. 

MASSAGE CREAMS. 

Of the various toilet specialties now on the market none 
enjoy a greater or more deserved popularity than massage 
creams. Although these occur in the market in almost in¬ 
finite variety they may be divided into two general classes, 
i. e., rolling and non-rolling creams. Of the latter there 
are two types, greasy and non-greasy. 

By a rolling cream, is meant one which w T hen applied to 
the skin and massaged with the finger tips, gradually rolls 
up in small bits. These creams are valued on account of 
their cleansing properties, the effect of their use being to 
force all the dirt and accumulated sebaceous or oil matter 
out of the pores, but they are unsuited to extremely deli¬ 
cate skins on account of the amount of massage required 
to work them out properly proving irritating. 

The basis of all this class of creams is casein. A special 
kind of this product is generally used, being precipitated by 
means of alum instead of with sulphuric or hydrochloric 
acids, which are generally used in the preparation of the 
commercial article. 

The following general formula will fully cover the manu¬ 
facture of this variety of creams: 

Take any desired quantity of sweet, skimmed or separ¬ 
ated milk, and precipitate the casein therefrom by adding to 
it one ounce of magnesium sulphate (epsom salts) to each 


62 


ten fluid ounces of milk used. The salts should be dissolved 
in the smallest possible quantity of warm water before mix¬ 
ing with the milk. Let stand for an hour and then grad¬ 
ually heat the mixture to 130° Fahr. Now add one-tenth as 
much alum as you have used magnesium sulphate. This also 
should be dissolved in warm water before adding. Continue 
the heat at this temperature until all the casein has separated. 
Care must be taken not to allow the heat to arise above 
145° Fahr., as this would result in making the casein en¬ 
tirely too hard for its intended purpose. By placing the 
vessel containing the milk on the back part of a stove with 
a slow fire, the proper conditions will generally be obtained, 
but it is always safer to use a thermometer during the pro¬ 
cess. One of the floating thermometers made use of by 
cheesemakers is the best form for this as well as for many 
other purposes, as it may be left floating in the mixture dur¬ 
ing the entire process. This form of thermometer may be 
obtained from any dealer in dairy supplies or from most 
chemical supply houses. 

When the casein is entirely separated which will be evi¬ 
denced by the “whey" appearing clear, pour the contents 
of the vessel on a cheese cloth drainer and rinse with suffi¬ 
cient water to remove all traces of the alum and magnesium 
sulphate. Then press as dry as possible and it is ready for 
use. 

In making the cream, the casein is mixed with sufficient 
boric acid to preserve it, about one ounce of the acid being 
used to five ounces of the casein. It may be colored by 
means of a little liquid carmine, and perfumed by the use 
of oil of bitter almonds or any other essential oil which may 
be preferred. 

Many manufacturers add cocoa butter, in the proportion 
of one ounce to each ten ounces of casein, mixing them well 
together. Others add a small quantity of glycerine and still 
others make use of a little lanolin to obtain the desired 


63 


“drag” in roiling up when in use. By the term “drag” is 
meant a certain adhesiveness which adds greatly in removing 
the accumulated matters from the pores of the skin. 

No iron clad rules for the manufacture of this product 
can be laid down, as each manufacturer will have his own 
ideas concerning the exact quality of the article he wishes 
to produce. By varying the quantities of materials used you 
will find that you are able to duplicate practically any of the 
rolling creams now on the market. The ability to thus modify 
a formula is something which should be cultivated by every 
manufacturer, as such ability will result in vastly improving 
the quality of his products and enable him to meet the exact 
requirements of his trade. 

The above is what might be termed a “type formula.” 
That is, one which represents a class of specialties rather 
than a single one. In this volume I shall offer many such 
formulas, believing they will be of greater service to the 
majority of my readers, than hard and fast formulas for 
a definite product. In all cases where type formulas are 
given the proportions of the different ingredients may be 
safely varied within any reasonable limits. In no case where 
bad results would be likely to follow any variation of the 
quantities will such formulas be given, but in all such in¬ 
stances the exact proportions of each ingredient required to 
make a perfect product will be clearly specified. 

I make this explanation at this point in order to prevent 
anyone hastily condemning this work as not presenting form¬ 
ulas in which exact quantities are specified. Such specifi¬ 
cation of quantities is made in all cases where it is necessary 
or desirable to do so, but the principal object of this work, 
which is to educate the inexperienced mixer up to a point 
where he is capable of helping himself, would be defeated 
if only formulas were offered which allowed of no departure 
from the exact proportions specified. Information which 
will enable the manufacturer to duplicate closely any one 


64 


of a series of similar products is certainly more valuable 
than that which, while it might enable him to make a first 
class product, would still leave him in darkness as to the 
proper manner, varying this to meet any conditions which 
might arise in attempting to market it. 


GREASELESS MASSAGE CREAMS. 

During the past two or three years various creams have 
been placed on the market under the name of Greaseless or 
Disappearing Massage Creams. These are for the most part 
composed of stearic acid partially saponified by means of 
some alkali as potash or soda, the carbonates of these metals 
being the salt most frequently used for the purpose, com¬ 
bined with glycerine and sufficient perfume to give a pleasant 
odor. These creams when rubbed on the skin disappear in 
a short time, leaving the skin soft and smooth. For this rea¬ 
son they have been preferred by many to the older forms 
of greasy creams. 

The term, greaseless cream, may be with propriety ap¬ 
plied also to the rolling creams, previously described, where 
no fatty substance as cocoa butter has been combined with 
the casein. 

In some of the stearic acid creams, starch is used, which 
combines with the glycerine to form glycerite of starch, 
which serves the double purpose of giving body to the cream 
and enhancing its emollient and soothing effect. 

The appended formulas are typical of this preparation, 
both with and without the use of starch. 

Stearic Acid 
Glycerin 

Potassium Carbonate 
Sodium Bicarbonate 
W ater 


50 drams 
15 ounces 
5 drams 
1 dram 
30 ounces 


Heat 'all the ingredients together on a water bath for 
three hours, then remove from the fire and stir until cool. 


65 


When nearly cool add any desired perfume in sufficient quan¬ 
tities to give the desired odor. 

GREASELESS CREAM WITH STARCH. 

Preparation No. 1. 


4 ounces 
4 ounce 
8 ounces 


Stearic Acid 
Carbonate of Potash 
Water (hot) 


Dissolve the carbonate in the water; melt the stearic acid 
on a water bath and when completely melted, add the solu¬ 
tion of carbonate of potassium (hot) and stir until a com¬ 
plete saponification occurs. 

Preparation No. 2. 

Corn Starch Yi ounce 

Glycerin 4 ounces 

Water (cold) 1 ounce 

Mix the starch to a smooth paste with the cold water, 
add the glycerine and heat with constant stirring until it 
forms a thick transparent mass. Mix preparations 1 and 2 
on the water bath and beat until it forms a heavy smooth 
mass. 

Preparation No. 3. 

Glycerin 2 ounces 

Water 5 ounces 

Distilled Witch Hazel 2 ounces 

Beat thoroughly together; let stand for an hour or two 

and beat again. Repeat this until it forms a light fluffy 
cream. 

During the last beating stir in any perfume desired. 

The consistence of this cream may be varied by using 
a larger or smaller proportion of water. By increasing the 
quantity of glycerin, a slower drying cream is produced. 

GREASY OR FATTY MASSAGE CREAMS. 

These preparations do not differ greatly from the cold 


66 


creams, the principal point of difference being that the 
water which is always present in a cold cream is sometimes 
omitted from the massage creams. 

Almost any combination of oils, fats and waxes which 
willgive the proper consistence may be used in the produc¬ 
tion of this class of specialties. In fact it would be hard to 
devise a strictly new combination of this kind, as almost the 
entire realm of vegetable, animal and mineral oils and waxes 
have been made use of in these products. There are dozens 
of fatty creams on the market which differ from each other 
only in the coloring and perfume used and with a little ex¬ 
perience it will be found comparitively easy to duplicate 
almost any of the widely advertised specialties of this na¬ 
ture so far as appearance and action is concerned. 

The following formulas will produce preparations which 
are typical and by slight variation of the proportions of the 
different ingredients used, it will be found possible to pro¬ 
duce a cream of any desired consistence: 

Sweet Almond Oil 12 ounces 

White Wax 4 ounces 

Spermaceti 4 ounces 

Lanolin 1 ounce 

Oil of Rose Geranium 10 drops 

Mix all together except the perfume, by means of a 
water bath and stir until a smooth uniform cream is pro¬ 
duced. Add the oil of rose geranium when nearly cold. 
By varying the quantity of oil used, a cream of any desired 


consistence may be produced. 

This formula may be modified by adding to the above, 
after melting the ingredients together, 20 grains of potas¬ 
sium carbonate dissolved in half an ounce of water. Stir 
well after this condition, then remove from the fire and con¬ 
tinue stirring or beating until cold. The result of this slight 
change will be a cream which will differ materially from 


67 


12/2 

1/2 

z 

/ 

5 

5 


ounces 

ounces 

ounce 

fluid ounce 

drams 

drams 


Sufficient 


the product of the formula as first given, both in appearance 
and action. 

i *. 

For a pink color, use a little eosin, dissolved in alcohol, 
or macerate half a dram of alkanet root in the oil for ten 
minutes before melting the ingredients together. In using 
this method of coloring it will be necessary to strain the oil 
before using to get rid of the particles of the alkanet it con¬ 
tains. To avoid the necessity of straining tie the alkanet 
root loosely in a piece of muslin and suspend it in the oil 
until the desired color is obtained. 

White Petrolatum 
Paraffin Wax 
Borax in fine powder 
Tincture of Benzoin 
Zinc Oxide 
Glycerin 
Perfume 

Melt the petrolatum and paraffin on a water bath and 
add the borax and tincture of benzoin. 'Stir well for ten 
minutes, then strain through fine muslin and allow to cool 
without further stirring. Rub up the zinc oxide with the 
glycerin and add to the cooled mass, mixing in a mortar or 
with a spatula to uniform consistence. 

By omitting the zinc oxide an emollient cream will be 
produced which will be free from any whitening effect. This 
product may be made softer or firmer by varying the pro¬ 
portions of wax used. 

Cocoa Butter 8 ounces 

Olive Oil 8 ounces 

Tincture Benzoin 1 ounce 

Alcohol 1 ounce 

Oil of Rose 10 drops 

Melt the cocoa butter with the oil on a water bath, add 
the tincture of benzQin and alcohol. Remove from the fire 


68 


and beat it until it begins to set, then add the perfume, mix¬ 
ing it well through the mass. 

This product may be cheapened by substituting oil of 
rose geranium for the oil of rose. It may be given a pink 
color if such is desired by the addition of a little eosin dis¬ 
solved in the alcohol, or by the use of a small quantity of 
alkanet root as directed in the first formula. 

If desired harder add two ounces of white wax, melting 
it with the cocoa butter and oil. 

White Petrolatum 14 ounces 

Paraffin Wax 1 ounce 

Lanolin f 4 ounces 

Water 6 ounces , 

Oil of Rose (artificial) 10 drops 

Vanillin 4 grains 

Alcohol 2 drams 

Melt the vaseline, paraffin and lanolin on a water bath. 
When melted remove from the fire and allow to stand until 
it begins to cool. Then add the water boiling hot. Beat until 
cool. Dissolve the oil of rose and vanillin in the alcohol and 
stir it well through the mass. 

If this cream is properly made it is a most excellent pre¬ 
paration but if carelessly put together is likely to resemble 
sour milk rather than a high grade toilet specialty. 


COLD CREAMS. 

These are among the oldest forms of cosmetic prepara¬ 
tions, dating back to the second century of our era, at which 
time there flourished in Rome an Imperial Physician named 
Galenus to whom the origination of this specialty is credited. 
It is still referred to as Galen’s cerate and the creams of 
to-day do not differ in any essential points of composition 
from those of ancient times. Generally speaking, a cold 
cream is a compound of oils or fats and wax, with which is 
incorporated a portion of water and such perfume as may 


69 


be desired. This addition ot water is the characteristic fea¬ 
ture of such creams and it is to this ingredient that they owe 
their cooling effect upon the skin. 

It seems almost paradoxical that two substances which 
repel each other as do oil and water should combine in a 
homogenous mixture, but nevertheless a well made cold 
cream will remain indefinitely without separating. They 
differ from emulsions in that they contain nothing in the way 
of an emulsifying agent, unless the small quantity of borax 
which some formulas call for may be considered as such. 
This substance is intended primarily as a preservative but 
its slight alkaline action aids somewhat in combining the fats 
with the water, however, the chief factor in effecting this 
combination is the process of manipulation employed in 
making the cream. 

One cold cream is official in the United States, Pharma- 
copia, under the title of Ointment of Rose Water. The 
process of making this is typical of that used in the produc¬ 
tion of all other creams. Therefore, I quote verbatim. 


UNGUENTUM AQUAE ROSAE (Ointment of Rose 
Water). 

Spermaceti 4 2 /t, ounces 

White Wax • 4% ounces 

Expressed Almond Oil 26*4 ounces 

Stronger Rose Water 6 l / 2 ounces 

Sodium Borate (Borax) 77 grains 

The spermaceti and the white wax are to be reduced to 
fine shavings and melted at a moderate heat. The ex¬ 
pressed oil of almond is then to be added and the mixture 
poured into a warmed, shallow wedgewood mortar, carefully 
adding without stirring, the whole of the stronger rose 
water in which the sodium borate has previously been uni¬ 
formly soft and creamy. 


70 


In practice it will generally be found advisable to warm 
the water added in order to prevent chilling the wax and 
oil and the use of an egg beater generally accelerates the pro¬ 
cess of stirring. It is also advisable to use a water bath in 
melting the spermaceti and wax in order to avoid overheat¬ 
ing. Personally, I find it more satisfactory to add the water 

/ 

in divided portions, beating each well into the mass before 
adding more. In making large quantities the time required 
for colling may be an hour or more but the heating must be 
constant up to the time the mixture assumes the appearance 
of a thick smooth cream. If perfumes further than rose 
water used are desired, they are added after the cream has 
thickened and become cool enough that there will be little 
or no loss of the perfuming material by evaporation. Oil of 
rose is the material most often used in perfuming this prod¬ 
uct. The artificial oil produces practically the same results 
as the natural otto and possesses the advantage of costing 
only one-half as much. 

The rose water called for in most cold cream formulas 
may be replaced by distilled water and any desired perfume 
added. Elder flower or orange flower water may also be 
used instead of rose water, each imparting its characteristic 
odor to the cream. 

One may be tempted at times, in making this preparation, 
to hasten the process of cooling by doing the beating in a 
cold room or by immersing the vessel in which the heating is 
done, in cold water, but either of these methods is practically 
certain to cause the cream to “break’' or separate as it cools. 
When this occurs it seems to take place all at once and it 
becomes necessary to remelt the mixture and do the work of 
beating all over again. 

The addition of a small percentage of lanolin to the cream 
will aid in combining the water with the fats, etc. This 
substance possesses considerable powers of absorbing water 
and aside from this gives to the cream a certain “body” 


71 


which many manufacturers consider desirable. The pro¬ 
portion to be used may be varied considerably but the sticky 
qualities of the lanolin must be borne in mind when using it. 

The peculiar quantities of the ingredients mentioned in 
the foregoing formula are accounted for by the fact that the 
formula in its original form specifies the quantity of each 
ingredient in the Metric System, and in reducing this to the 
Old Form the results given are obtained. The following 
formula will be found easier to handle and will give quite 
as good results: 

Oil of Sweet Almonds 8 fluid ounces 

White Wax 1 ounce avoirdupois 

Spermaceti 1 ounce avoirdupois 

Rose Water 5 fluid ounces 

Borax in fine powder 4 drams 

Melt the wax and spermaceti with the sweet almond oil 
by means of a water bath; dissolve the borax in the rose 
water and when the melted wax is cooling add the solution 
of borax gradually, beating until a smooth cream is formed. 

To the cold cream “base” made from the above formula, 
other ingredients such as camphor, menthol, etc., may be 
added if desired. Both camphor and menthol mix easily 
by adding while the mixture is still warm. Sometimes tinc¬ 
ture of benzoin is added, in quantities of one-half ounce to 
the above quantity of cream. This gives it an agreeable 
odor and effectually overcomes the tendency of the product 
to turn rancid. 

The following formulas will produce a variety of cold 
creams, which, dififering as they do in appearance and in cost, 
will be found adapted to the needs of anyone desirous of 
manufacturing this product. 


THEATRICAL COLD CREAM. 

Under this name various products are sold. They are 
for the most part cheap creams made with liquid petrola- 


72 


turn (white paraffin oil) instead of with oil of almonds. This 
not only cheapens the product but overcomes the tendency to 
become rancid which is so pronounced in creams where 
almond oil is used. 

The following is a formula devised by Mr. W. C. Alpers, 
some years ago, in a slightly modified form. It produces a 
fin£ cream at a very reasonable price: 


White Wax 1 pound 

White Paraffin Oil 4 pints 

Rose Water 3 pints 

Borax 1 ounce 


Melt the wax, add the paraffin oil and continue to heat 
with constant stirring until they are well mixed. Use a 
water bath to avoid overheating. Dissolve the borax in the 
rose water with the aid of heat and while still warm grad¬ 
ually add to the melted wax and oil, stirring constantly until 
cold. If desired distilled water may be used in place of the 
rose water and any desired perfume added. 

As white paraffin oil may be had from the Standard Oil 
Co., at any of its numerous agencies at about 35 to 50 cents 
per gallon and white wax at about 50 cents per pound the 
total cost of the finished product should not exceed 12 to 
20 cents per pound. The paraffin oil is generally listed by 
the manufacturers as white petrolatum oil. It is also known 
as mineral glycerine. 

If the cream is desired harder use more wax. As the 
quantity of water is somewhat high in this formula, it will 
require considerable care in making to combine this ingred¬ 
ient with the oil and wax but when properly done the cream 
is all that could be desired. The addition of a little lanolin, 
say one ounce to the above formula, will aid in combining 
the water and in case any serious trouble is experienced it 
may be found advisable to add 10 to 20 grains of potassium 
carbonate to the borax solution, before mixing with the 
melted wax, etc. 




73 


Another cream which will keep indefinitely without be¬ 
coming rancid may be produced from the following formula: 


10 

10 

2 

-V? 

20 


Spermaceti 
White Wax 
Stearin 

White Paraffin Oil 
Water 
Borax 
Perfuming Oils to suit 

Melt the solids together on a water bath, add the oil and 
mix well. Then add the water in which the borax has been 
dissolved, proceeding as directed in the formula for theatri¬ 
cal cold cream. 


ounces 

ounces 

ounces 

pints 

fluid ounces 
drams 


SEMI-GREASELESS COLD CREAM. 


White Wax 

5 

ounces 

Spermaceti 

10 

drams 

White Petrolatum 

3 

ounces 

White Paraffin Oil 

18 

ounces 

Cocoanut Oil 

10 

drams 

Powdered Borax 

2y 2 drams 

Powdered White Castile Soap 

1 

dram 

Water 

10 

ounces 

Perfume to suit 




Melt the solids on a water bath, add the oils and stir well. 
Dissolve the soap and borax in the water by means of heat 
and while still hot add gradually with contant stirring, to the 
wax and oil mixture. Continue to heat for five minutes, 
stirring all the time, then remove from the fire and stir until 
cold. As with other creams, this one may be made heavier 
by adding more wax. 

The addition of a few grains of potassium carbonate 
(not more than one-fourth dram to the above formula is 
permissible) the cream may be rendered less greasy. 

Keep in mind the fact that the wax and oil mixture 
should not be heated too hot. The use of a water bath pre- 


74 


eludes their being heated above the temperature of boiling 
water, when plain water is used in the outer vessel.' The 
nearer the temperature of the wax and oil, the borax and 
soap solution is when added, the easier it will be found to 
combine the ingredients. This same rule applies to the mak¬ 
ing of all other cold creams. 


ounces 
\ l / 2 ounces 
UA ounces 
dram 
drams 
ounces 
ounces 
minims 


SEMI-GREASELESS COLD CREAM, NO. 2. 

Mineral Oil 8 

White Wax 
Spermaceti 

Ivory Soap 1 

Powdered Borax • 3 

Distilled Water (hot) 4 

Powdered Potato Starch 2 

Violet for Cream 40 

First heat the white wax and spermaceti and the Mineral 
Oil, in a hot water bath, then dissolve the soap in two ounces 
of hot water, also the powdered borax in two ounces of hot 
water, keeping them hot. When the wax and spermaceti 
are perfectly dissolved in the mineral oil, add first the 
borax solution gradually, and next the soap solution, also 
gradually, and stir or whip for fifteen minutes. Then take 
starch which has been previously sifted to a very fine 
powder, place in a mortar and gradually add the cream to 
the starch, lastly add the perfume oil. 

For a winter cream, use 10 per cent, less spermacetti. 

PARAFFIN COLD CREAM. 

White Wax 10 ounces 

Paraffin Wax 10 ounces 

White Paraffin Oil 54 ounces 

Cocoa Butter 4 ounces 

Borax , 1 ounce 

Water 20 ounces 

Oil of Rose Geranium or other perfume to suit. 


75 


Put the wax, paraffin and cocoa butter on a water bath, 
add the oil and heat until all are well mixed. Dissolve the 
borax in the water by means of heat and having removed the 
wax and oil mixture from the fire, pour the hot solution of 
borax into it. Beat vigorously with an egg beater until per¬ 
fectly mixed. 

This gives a snow white product which is somewhat 
cheaper than those creams in which spermaceti is used, on 
account of the difiference in cost between paraffin and this 
substance. If properly made it does not separate or turn 
rancid, but will remain pure white and fluffy for an indefi¬ 
nite period. 

NON-GREASY COLD CREAM. 

See formula under Greaseless Massage Creams. 


GLYCERIN COLD CREAM. 


Oil of Sweet Almonds 

10 

ounces 

White Wax 

I /2 

ounces 

Glycerin 

2/2 

ounces 

Oil Rose Geranium 

10 

drops 

Melt the wax with the oil and glycerine 

on a 

water bath. 

stirring until well mixed. Allow to cool, stirring in the per¬ 

fuming oil when nearly cold. Any other desired perfume 
may be substituted for the oil of rose geranium. 

WHITENING COLD CREAM. 

White Petrolatum 

12 

ounces 

White Wax 

2 

Lmi 

ounces' 

Spermaceti 

10 

drams 

Bismuth Oxycloride 

1/2 

ounces 

Oil of Rose 

12 

drops 

Oil Bitter Almonds 

2 

drops 

Alcohol 

1 

ounce 

Melt the wax with the spermaceti and 

petrolatum and 


while cooling rub up with the bismuth salt, mixing evenly. 
Dissolve the oils in the alcohol and stir into the mixture. 


76 


This is not, strictly speaking, a cold cream, and this is 
also true of the product of the preceeding formula. In 
both these the water, which is the essential element of all 
true cold creams, is lacking. These formulas are inserted 
under this head as they seem to fall naturally into this class 
of products. 

In the formula last given, oxide of zinc may be substi¬ 
tuted for the bismuth salt if desired. This will give prac¬ 
tically the same whitening effect and cheapen the cost of 
production. This formula furnishes an ideal preparation for 
putting up in collapsible tubes. 

LANOLIN COLD CREAM. 

See the first and fourth formulas given under the head 
of Greasy or Fatty Massage Creams. 

LIQUID CREAMS OR LOTIONS. 

These are formulas designed to soften and whiten the 
skin, heal chapped hands and rough skin and to act generally 

as beautifiers. They are composed for the most part of 
mucilage of tragacanth or quince seed or a combination of 
these combined with glycerin and alcohol, and holding va¬ 
rious antiseptics in solution. They are generally highly per¬ 
fumed and make a good addition to any line of toilet spe¬ 
cialties. The following formulas are typical: 


QUINCE SEED LOTION. 

Glycerin 
Quince Seed 
Hot Water 
Alcohol 


6 ounces 
3/4 dram 
21 ounces 
5 ounces 


Oil of Rose or other perfuming oil enough to suit 
Place the quince seed in a bottle and pour over them 
eight ounces of the hot water, shake frequently until a muci¬ 
lage is formed, then strain through muslin. To the remainder 
of the hot water add the perfuming oil and shake well, then 


77 


add the quince seed mucilage and the glycerin, shake well 
and add the alcohol. 

If desired 1 to 2 drams of boric acid may be dissolved in 
the mixture. Put up in four ounce French square bottles, 
provided with closely fitting cork, over which tie a paper 
cork cover with narrow ribbon. Label neatly and sell for 
twenty-five cents. 

Directions for use: Wash the face and hands in warm 
water and wipe dry. Then apply a little of the lotion, rub¬ 
bing until dry. These directions apply to all the foregoing 
formulas. 


2 ounces 

1 gallon 
8 ounces 

2 ounces 
p 2 ounce 

4 ounces 
4 ounces 
30 drops 
10 drops 
10 drops 


FRAGRANT LIQUID CREAM. 

Tragacanth 
Water 
Glycerin 
Borax 

Tincture Benzoin 
; Alcohol 

/ Distilled Witch Hazel 
Oil of Bergamot 
Oil of Lemon 
Oil of Neroli 
Liquid Carmine enough to give the desired 
pink color 

Put the tragacanth into a gallon bottle and pour over it 
six pints of the water. Let stand for two or three days with 
frequent shaking. It will form a smooth heavy mixture. 

Dissolve the borax in the remainder of the water by 
means of heat and pour into the tragacanth mixture. Add 
the glycerin and shake well. Then add the witch hazel and 
shake again. Lastly add the alcohol with which the oils 
and tincture have been mixed and then add the color grad¬ 
ually until the desired tint is obtained. 

Put up as directed for the preceeding formula. 


78 


WHITE ROSE CREAM. 

Macerate 90 grains of quince seed in two pints of rose 
water for one hour. Strain and add one pint of glycerin, 
mixing thoroughly. Then add with constant agitation one 
ounce of tincture of benzoin, strain immediately through 
muslin, let stand for six hours and strain again. The tinc¬ 
ture of benzoin should be-added a few drops at a time mix¬ 
ing well after each addition. If properly made the pre¬ 
paration will not separate on standing. 


10 grains 
1 dram 
1 ounce 


MENTHOL LOTION. 

Menthol 

Powdered Tragacanth 

Alcohol 

Glycerin 14 ounce 

Water enough to make 12 ounces 

Dissolve the menthol in the alcohol and add to the 
tragacanth contained in a dry bottle; add the water and 
shake well, then add the glycerin and shake until a uni¬ 
form smooth mixture results. 


90 grains 
2 ounces 
2 drams 
1 pint 


LANOLIN LOTION. 

White Castile Soap in powder 
Lanolin 
Borax 
Water 

Dissolve the soap and borax in half a pint of water. Mix 
the lanolin with the remainder of the water (hot) and mix 
the two solutions, shaking well. 

This gives a milk white product which may be perfumed 
as desired. 


TRAGACANTH AND QUINCE SEED LOTION. 

Tragacanth 2 drams 

Quince Seed 2 ounces 


Borax 


6 drams 


79 


Boric Acid 

Glycerin 

Alcohol 

Sodium Benzoate 
Water 


1 ounce 
10 ounces 
10 ounces 
3 drams 
100 ounces 


Mix the tragacanth with one pint of water and let stand 
until a uniform smooth mixture results. Put the quince seed 
in a bottle with two pints of boiling water and let stand 
until cool. Dissolve the borax in one pint of hot water, 
and the boric acid in the alcohol. Dissolve the benzoate of 
soda in one pint of water and mix all of these solutions to¬ 
gether. Then add the glycerin and water enough to make 
124 ounces. 

Any desired perfume and color may be added. 

This preparation is non-sticky, non-greasy and non¬ 
irritating. 


MAY DEW COMPLEXION LOTION. 

Magnesium Sulphate (Epsom Salts) 1 ounce 
Water 1 pint 

Tincture Benzoin y 2 dram 

Dissolve the salts in the water and add the tincture, a 
drop at a time, with constant shaking. Let stand over night 
and then strain or filter. 

Apply with a soft cloth, after washing the face and 
drying it thoroughly. In applying, dab on instead of rub¬ 
bing and when it has become dry go over the face with a 
soft dry cloth. This preparation possesses marked whiten¬ 
ing properties, renders the use of powder unnecessary, and 
is entirely harmless. 


FLAX CREME OR LOTION. 

Linseed Mucilage 
Boric Acid 
Salicylic Acid 
Glycerin 


24 ounces 
2 drams 
1 dram 
6 ounces 


80 


Cologne 12 ounces 

Water 12 ounces 

Dissolve the boric acid in the cologne and mix with the 

other ingredients. 

The linseed mucilage is prepared as follows: 

Warm Water 3 pints 

Flaxseed 8 ounces 

Pour the water over the seed and allow to stand for six 

hours with occasional stirring. Then strain through muslin. 

Instead of the cologne in the above formula, 12 ounces 
of 60% alcohol may be used and any desired perfume added. 
By using rose water instead of plain water as the last in¬ 
gredient of the formula a more elegant preparation may be 
produced. 

WITCH HAZEL CREAM OR LOTION. 


Quince Seed • 2 ounces 

Hot Water 8 ounces 

Glycerin 1 pint 

Distilled Witch Hazel 4 pints 

Boric Acid 3 ounces 

Perfume to suit 


Place the quince seed in a porcelain or enamelled vessel 
and pour the hot water over them, let stand for half an 
hour, then add the glycerin and witch hazel in which the 
boric acid has been dissolved. Allow to stand for two or 
three days, with occasional stirring, strain through muslin 
and add the perfume. 

FACE POWDERS. 

No line of Toilet Specialties is complete without a good 
Face Powder. Probably no other toilet requisite is in such 
constant and universal demand, a powder of some kind being 
a sine qua non of “my lady’s toilet,” regardless whether 
she is the fortunate possessor of a perfect complexion or 
belongs to that more common type of feminine humanity 


81 


having their full quota of facial defects and blemishes, such 
as redness and roughness of the skin, pimples, etc. 

A first class Face Powder is much more deserving of the 
title of “beautifier” than the majority of creams, pastes and 
lotions which masquerade under that name. In addition to 
its effect in temporarily concealing defects of the complex¬ 
ion, it acts as a protective to the skin and also as an ab¬ 
sorbent, thus preventing to a considerable degree chapping 
and roughness from contact with extremes of temperature, 
winds, etc. The better grade of powders also exert a medic¬ 
inal effect, removing certain blemishes, principally through 
their power of absorption, although these powders into 
which zinc oxide or the basic salts of bismuth enter as 
an ingredient have a direct therapeutic action. 

Among the materials entering into the composition of 
the various powders now on the market, may be mentioned, 
starch, talc, kaolin, zinc oxide, bismuth salts (the basic 
chloride, nitrate and carbonate), calcium carbonate (chalk), 
magnesium carbonate, powdered orris root, carbonate of 
lead, etc. Numerous other ingredients are used chiefly for 
their medicinal or antispetic effect, such as salicylic and boric 
acids, and some of the newer preparations make use of 
zinc stearate which possesses many advantages for the pur¬ 
pose. Use has also been made of several of the so-called 
oxygen products which have recently appeared on the mar¬ 
ket, including sodium perborate and zinc and magnesium 
peroxides. These last mentioned chemicals when they come 
in contact with the secretions of the skin, liberate free oxy¬ 
gen, thus acting as antiseptics. Just how much therapeutic 
value they possess, I am not prepared to say, but their 
presence gives a strong advertising feature, the word oxygen 
seeming to be synonomous in the minds of a large percentage 
of the people, with all that is desirable in any preparation. 

The quality of materials has much more to do with the 
quality of the finished product than the exact combination 


82 


of these ingredients. Whatever the composition of your 
product may be, the best materials must be used if the best 
results are desired or expected. The least suggestion of 
grittiness is sufficient to spoil a preparation of this kind, no 
matter how meritorious it may be in other respects and 
any carelessness in tinting so that the color comes out in 
streaks on the skin is a most culpable offense against good 
taste and good judgment and is sure to bring your product 
into disfavor. 

The superior quality of the finest grades of face 
powders, is not due to the possesion of any secret of compo¬ 
sition by their manufacturers but lies in the use of a better 
grade of materials than commonly enter into the composi¬ 
tion of this product. Reference to any drug price list wifi 
show you that several grades of most of these products are 
quoted and, as might be expected, the average pharmacist 
does not stock up largely with the better grades. Unless you 
insist on getting the best grades of materials your product is 
sure to fall considerably below the highest standard of 
quality. 

Contrary to the quite general belief, the so-called rice 
powders which are quite common under such names as 
Blanc Vegetal, Poudre du Serail, Poudre de Riz, etc., are not 
necessarily the most satisfactory or the best for the complex¬ 
ion. Many of these are free from any suspicion of starch, 
either rice or any other kind, which is an advantage rather 
than a defect from the standpoint of merit. Starch, whether 
corn starch, powdered rice or any other kind, will become 
more or less rancid, get sticky and tend to clog up the pores 
of the skin. If starch is used at all it should be in combi¬ 
nation with some mineral substance like zinc oxide, well 
washed potato starch being superior to the other kinds for 
cosmetic purposes. 

A simple test for the detection of starch in face powder 
is to mix a small quantity of the powder with a little potas- 


83 


sium iodide and then add a drop of peroxide of hydrogen. 
The oxygen liberates the iodine from the potassium salt 
and in case starch is present the iodine will combine with it, 
giving the characteristic blue color of iodide of starch. This 
method of testing, which I believe is original with me, is 
superior to the ordinary iodine test, in that the potassium 
salt is colorless and the reaction is more easily observed than 
when free iodine is used. As the iodine is released from the 
salt gradually, the color of the iodine itself is not prominent 
enough to obscure even a slight reaction to an entirely unex¬ 
perienced eye*. 

It is comparitively easy to detect the composition of 
most face powders by means of microscopical examination 
combined with a few simple tests. After a little experience 
in this work a very indifferent sort of chemist may make 
a pretty shrewd guess as to what any sample is made of. 

Powdered orris root which enters so many formulas for 
this product, is objectionable owing to the difficulty of re¬ 
ducing it to an impalpable powder. Aside from its impart¬ 
ing a yellowish color, which is sometimes desirable in '‘bru¬ 
nette'’ powders, it possesses no advantage over starch except 
for the odor it gives. Sandalwood, which is sometimes used 
to give a brown color to “brunette” powders is open to the 
same objections as orris, and as a rule, the use of burnt 
umber, burnt sienna or Armenian bole to give the desired 
shade will be found more satisfactory. 

Zinc oxide is a very valuable ingredient, being entirely 
harmless and possessing mild astringent qualities, it has a 
beneficial effect upon the skin in most instances. It also 
gives covering power and adhesiveness to the powder. 

The bismuth salts exert the same effect, though in a 
lower degree than the zinc oxide. The idea that they are 
injurious is rather far fetched and they may be employed to 
advantage many times. The chief objection to their use is 
the matter of cost. 


84 


In perfuming face powders, the best method is to use 
a concentrated liquid perfume and spray it over the powders 
with an atomizer, mixing well until the desired amount of 
perfume has been added. Then spread out the powder to 
dry and finally pass several times through a fine sieve to 
remove any lumpiness which may have been occasioned by 
the moistening. In powders containing starch, it is advis¬ 
able to add the perfume to the remainder of the powder 
before this ingredient is added, then mix the starch thor¬ 
oughly with the perfumed powder. 

A wide variety of perfumes are available for this pur¬ 
pose, the most desirable being rose, violet and jasmin, or a 
combination of these odors. Some of the large dealers in 
perfume materials furnish odors specially adapted to this 
use. 

In tinting powders, always mix the color to be used with 
a small quantity of the powder, using sufficient of the color¬ 
ing substance to impart a very deep color. Then use sufficient 
of this colored powder to give the desired tint to the whole 
mass. By this method the color will be more evenly dis¬ 
tributed than would be possible by mixing the color directly 
with the entire quantity of powder. 

The coloring substance most commonely used is carmine, 
the variety known as No. 40 carmine being the best grade. 
By a judicious use of this material a fine “flesh" powder 
may be obtained and by using carmine combined with a 
trace of ochre? or umber the brunette or “Rachelle" powders 
are produced. In practice it will generally be found desir¬ 
able to rub up the coloring matter with a little alcohol in a 
good sized mortar, then adding the powder a little at a time 
with constant rubbing. Some advise the use of liquid car¬ 
mine but this is hardly advisable on account of the trouble 
occasioned in drying powders where this is used. 

“PERFECTE” FACE POWDER. 

Stearic Acid 1 dram 


85 


Oxide of Zinc 4 ounces 

Best Talcum 8 ounces 

Carbonate of Magnesia 1 ounce 

Alcohol 1 ounce 

Dissolve the acid in the alcohol by heating gently. Then 
rub in with the remainder of the ingredients. Allow to dry. 
Rub up again and pass through a fine sieve. 

Use any desired perfume in quantities to suit. 

FLESH. 

To the white powder add sufficient carmine No. 40 to 
give the desired tint. Sometimes a small quantity of chrome 
yellow is also added. Only a trace of this should be used. 
The quantity of carmine varies in the different grades of 
powder on the market, but about four drams to each ten 
pounds of white powder is the usual quantity used. 

BRUNETTE. 

To the white powder add carmine No. 40 and sufficient 
dry burnt umber to give the desired color. Yellow ochre may 
be substituted for the burnt umber if desired. 

It is a difficult matter to state exactly the quantity of 
coloring matter to be used with a given quantity of the white 
powder, however, the following formulas will give a general 
idea of the proportions most commonly used and a greater 
or less quantity of the color may be added to suit individual 
tastes. 

FLESH. 

To each ten pounds of white powder use 250 grains of 
No. 40 carmine. It is considered advisable by some manu¬ 
facturers to make use of finely powdered orris root in these 
tinted powders, the usual proportion being one pound of the 
orris root to nine pounds of the white powder or base. To 
this mixture the carmine is added as directed above. 
BRUNETTE. 

To each ten pounds of white powder use three ounces 


86 


of yellow ochre and sixty grains of carmine. If the nse of 
orris root is deemed advisable, one pound of this substance 
may replace an equal amount of the white powder. 


POUDRE DE RIZ. 


Corn Starch 
Rice Flour 
Talc 


7 pounds 
1 pound 
1 pound 


Perfume to suit 

Mix the perfume with the talc and incorporate this with 
the starch and rice flour. 

TALCUM POWDERS. 

These consist simply of finely powdered talc, combined 
with an antiseptic, as boric acid, and a suitable perfume. 
Occasionally a little magnesium carbonate is added, but 
powders in which this is an ingredient can hardly be termed 
true talcum powders, and should be classed among toilet 
powders, which rather elastic term is used to designate va¬ 
rious mixtures designed to be used for the purpose of whit¬ 
ening the skin, to prevent or relieve chafing, etc. 

In making borated talcum powders, the usual proportions 
are one pound of boric acid to each twenty-five pounds of 
talc, the two substances being thoroughly mixed together. 
Any desired perfume may be added, violet being an especial 
favorite. Several perfume houses carry what is called “vio¬ 
let for talc,” being a medium priced violet odor in a con¬ 
centrated form. In perfuming this specialty, it is advisable 
to rub up the perfume with a small quantity of the powder, 
then combine this with the remainder of the mass. Rose 
has been used to some extent in perfuming talcum powders 
but owing to its cost it is only suitable for an especially 
high grade product for which a fancy price is charged. Oil 
of rose geranium provides a pleasant odor at a reasonable 
price. In case a rose odor is desired would suggest the use 
of the artificial rather than the true oil, on account of the 
difference in cost. 


87 


Talc is usually put up in bags holding about 220 pounds 
and may be bought at wholesale at from 1^4 to 5 cents per 
pound, according to the quality. The cans or boxes used in 
putting up this specialty may be obtained from any manu¬ 
facturer of lithographed boxes. Formerly talcum powders 
were put up in tin or glass only but there is a growing tend¬ 
ency among manufacturers to use a lithographed paper 
sifting top box. Several of the largest concerns dealing in 
lithographed tin boxes carry various styles of “stock” boxes 
which may be purchased at a very reasonable price. 

BATH POWDERS. 

These are designed to soften the water used in bathing, 
make the bath refreshing and impart an agreeable odor 
to the water. While dozens of different combinations have 
been devised for this purpose, there is nothing better than 
pure borax nicely perfumed and put up in attractive pack¬ 
ages. Where this is used the directions should instruct the 
user to add from one to two teaspoonfuls of the powder to 
a tub of water. Any desired perfume may be used and the 
instructions given regarding the perfuming of face powders 
will apply to the preparation of this product. 

Some of the formulas often recommended for this spe¬ 
cialty follow: 


EFFERVESCENT BATH POWDER. 

Tartaric Acid 
Sodium Bicarbonate 
Starch 


10 ounces 
9 ounces 
6 ounces 


Mix thoroughly. It may be perfumed with oil of laven¬ 
der, flowers, or a mixture of this oil with oil of rose geran¬ 
ium. When added to water the alkali and acid with a 
copious liberation of carbonic acid gas. 


BATH POWDER. 


Borax 

Ammonium Chloride 


4 pounds 
1 ounce 


88 


Reduce to a fine powder and mix thoroughly. 

To perfume sprinkle over the mixed powders from 
ounce to one ounce of the following: 


Oil Rose Geranium i dram 

Oil Neroli 10 drops 

Tincture Orris 2 ounces 

Oil Rose Geranium 10 drops 

Alcohol 4 ounces 


Then mix well, dry and pass through a fine sieve. Put 
up in boxes similar to those used for talcum powder. 

BATH POWDER NO. 2. 


Sodium Bicarbonate 

4 ounces 

Borax 

4 ounces 

Potassium Bicarbonate 

1 dram 

Ammonium Chloride 

1 dram 

Oil of Lavender Flowers 

15 drops 

Oil of Neroli 

• 10 drops 

Oil of Rosemary 

15 drops 

Oil of Bergamot 

15 drops 

Oil of Sweet Orange 

15 drops 


Mix the powders and sprinkle the oils over them, then 
mix again. 

FOOT POWDERS. 

During the past few years preparations of this kind have 
become very popular under such names as “Foot Ease/' 
“Easy Foot,” “Foot Rest,” etc. They are cheap and easy to 
produce and meet with a ready sale in most sections of the 
country. They consist largely of talc combined with anti¬ 
septics as boric and salicylic acids. One or two firms have 
attempted to market a powder containing potassium per¬ 
manganate as an ingredient but while this is a most excellent 
deodorizer and antiseptic, the fact that it stains the skin 
when it comes in contact with the perspiration has proved 
an effective barrier against such powders meeting with popu¬ 
lar approval. 


89 


These powders are put up in various ways, one of the 
most attractive being in sifting top, lithographed tin cans. 
Stock designs in these cans may be had at a reasonable price 
if you do not care to go to the expense of getting up a spe¬ 
cial lithographed container. 

I. 


Salicylic Acid 
Boric Acid 
Zinc Oxide 
Talc 


l / 2 ounce 
1 ounce 
1 ounce 
5y 2 ounces 


The addition of sufficient perfume of any desired kind to 
give the powder a nice odor is an improvement. This may 
be something in the nature of a flower odor as neroli, or an 
antiseptic substance like oil of eucalpytus. In perfuming 
follow the directions for perfuming other powder specialties. 


Zinc Oleate 

• 

l-H 
t—H 

1 

ounce 

Boric Acid 


? 

tm* 

ounces 

Talc 


8 

ounces 

Salicylic Acid 

IIP 

7 

drams 

Boric Acid 


3 

ounces 

Talc 


38 

ounces 

Powdered Slippery 

Elm Bark 

1 

ounce 

Powdered Orris Root 

1 

ounce 

Talc 

IV. 

12 

ounces 

Boric Acid 


10 

ounces 

Salicylic Acid 

r * i , 

1 

ounce 

Oil of Eucalyptus 


2 

drams 

Sulphur 

V. 

«* 

2 

ounces 

Boric Acid 


4 

ounces 

Talcum 


6 

ounces 


Sprinkle freely in the shoes and stockings. 


90 


The composition of some of the best known proprietary 
Foot Powders on the market as shown by analyses made by 
a prominent chemist may prove of interest. Each number 
represents a particular sample of powder. 

No. 1. Talcum 75 per cent., boric acid 25 per cent. 

No. 2. Talcum 12.5 per cent., starch 50 per cent., borax 
37.5 per cent. 

No. 3. Talcum 25 per cent., boric acid 75 per cent. 

No. 4. Talcum 65 per cent., alum 20 per cent., magne¬ 
sia 15 per cent. 

No. 5. Talcum 90 per cent., borax 10 per cent. 

No. 6. Talcum 95 per cent., alum 4 per cent., boric 
acid 1 per cent. 

No. 7. Starch 65 per cent., zinc oxide 35 per cent. 

No. 8. Talcum 60 per cent., boric acid 40 per cent. 

No. 9. Talcum 75 per cent., starch 15 per cent., sali¬ 
cylic acid 7.5 per cent., alum 2.5 per cent. 

No. 10. Zinc oxide 25 per cent., borax 75 per cent. 

No. 11. Starch 75 per cent., salicylic acid 25 per cent. 

All the most important brands were found to contain 
talcum in the proportion of 75 to 90 per cent. The starch 
is mostly in the form of corn, wheat or potato starch, only 
one sample containing powdered orris root. Salicylic acid 
is used in the proportion of 3 to 7.5 per cent., as a rule, and 
boric acid varied from 1 to 75 per cent. 


EXCESSIVE PERSPIRATION POWDERS. 


These are designed to overcome the odor produced by 
perspiration, particularly in the armpits. Most of the pro¬ 
prietary preparations are mixtures of some absorbent 
powder as magnesium carbonate with various antiseptics. 
Here are some typical formulas: 

I. 


Oxide of Zinc 
Boric Acid 


1 ounce 

2 ounces 


Analyses from Druggist’s Circular. 

91 


Carbonate of Magnesia 8 ounces 

Salicylic Acid 10 grains 

Reduce to the finest possible powder and mix well by 

sieving. 

A small quantity of some delicate perfume may be added 
if desired. Rose or violet are best adapted to such products, 
although such odors as heliotrope or trefle will also be found 
satisfactory. 

II. 

Salicylic Acid 1 dram 

Powdered Burnt Alum 2 drams 

Boric Acid 2 ounces 


Talc 10 ounces 

Have all in the finest possible powder and mix well by 
sieving. 

t 

The suggestions given for perfuming No. 1 apply also to 
this powder. 

III. 

Magnesium Carbonate 1 pound 

Bi-carbonate of Soda 1 ounce 

Boric Acid 1 ounce 


Talc 1 pound 

Mix as directed for the preceding formulas. 


IV. 

Salicylic Acid 1 dram 

Boric Acid 3 ounces 

Talc pounds 

Mix as directed for the preceding formulas. 

DENTAL SPECIALTIES. 

These include such preparations as tooth powders, 
pastes, etc., remedies for toothache, mouth washes and a 
considerable variety of other preparations designed to pre- 


92 


serve the teeth and improve their appearance. These spe¬ 
cialties meet with a ready sale at all times and offer great 
possibilities to the manufacturer who will cater to the public 
taste in such preparations. The chief essential to success 
with this line is the production of a high grade article com¬ 
bined with advertising methods which will bring your prod¬ 
ucts to the favorable attention of the public. 

TOOTH POWDERS. 

The principal features to be aimed at in the production 
of this specialty is to provide a powder which will be attrac¬ 
tive in taste and appearance, and which will effectually clean 
the teeth without injuring the enamel. There is a great sim¬ 
ilarity among proprietary tooth powders, the distinguishing 
features of the various brands residing in slight modifica¬ 
tions in color and flavor rather than any difference in compo¬ 
sition. 

The polishing material most often used is precipitated 
chalk, and it is doubtful if a better one could be found. 
Some formulas call for the use of powdered pumice, sepia 
(cuttle fish bone), etc., but these substances are of ques¬ 
tionable value on account of their harsh abrasive action. 
Formerly powders containing charcoal were quite popular, 
but these are now seldom found in the market. The dark 
color imparted to the mixture by this ingredient is unpleas¬ 
ing and although it has some value as an absorbent and de¬ 
odorizer I hardly consider these of importance enough to 
offset its disadvantages. 

The formulas given below are typical and by varying the 
proportions of the different ingredients and making slight 
changes in flavor, you will be enabled to duplicate almost 
any powder on the market in appearance and action. 

I. 

Prepared Chalk 7 ounces 

White Powdered Sugar ounces 


93 


Powdered Orris Root 2 ounces 

Powdered Cuttle Fish Bone 1 ounce 

Powdered Chlorate of Potash 34 ounce 

Powdered Pumice Stone yi ounce 

Powdered Castile Soap 34 ounce 

Mix all together by sifting several times, perfuming with 
5 drops oil of peppermint and 1 drop of oil of rose gera¬ 
nium. Any other perfuming oils may be used, such as oil 
of wintergreen or cinnamon, in quantities to suit. 

This formula was devised by one of the Professors of 
Dental Surgery in a prominent university after several years 
of experiment. The inventor claims that it will overcome 
any complications that may arise in the mouth pertaining to 
keeping the gums and teeth in proper condition, and that 
from a therapeutic standpoint it cannot be excelled. Per¬ 
sonally I should advise substituting infusorial earth for the 
powdered pumice. 

II. 


Powdered Precipitated Chalk 

4 pounds 

Powdered Sepia 

434 ounces 

Powdered Castile Soap 

18 ounces 

Powdered Orris 

9 ounces 

Saccharin 

60 grains 

Oil of Wintergreen 

3 ounces 

Mix well and run through a fine sieve. 


III. 


Infusorial Earth 

8 ounces 

Powdered Orris 

134 ounces 

Powdered Soap 

34 ounce 

Phenol (crystals) 

30 grains 

Camphor 

30 grains 

Oil of Rose 

10 minims 

Solution of Carmine 

Enough 


Rub the phenol with the camphor until liquefaction is 


94 


complete, and gradually add, with 

thorough rubbing, 2 

ounces of the infusorial earth. Rub the oil and color with 

the rest of the infusorial earth. Finally mix all the powders 

and pass them through a fine sieve or 

bolting cloth. 

IV. 


Precipitated Chalk 

8 ounces 

Powdered Orris Root 

4 ounces 

Carmine No. 40 

2 drams 

Oil of Red Cedar Wood 

1 dram 

Oil of Peppermint 

30 minims 

Oil of Spearmint 

15 minims 

Oil of Cloves 

5 minims 

Rub the carmine with a small portion of the chalk until 
the two are thoroughly mixed; then rub with the remainder 
of the chalk and the orris, adding the oils previously mixed. 

Care must be taken not to confound the oil of red cedar 

wood with the ordinary oil of cedar, 
tirely different source. 

which is from an en- 

V. 


Powdered White Castile Soap 

2 ounces 

Precipitated Chalk 

14 ounces 

Saccharin 

24 grains 

Oil of Wintergreen 

10 drops 

VI. 


Precipitated Chalk 

3 pounds 

Powdered Myrrh 

* 4 ounces 

Powdered Sugar 

1 pound 

White Castile Soap 

8 ounces 

Oil of Wintergreen 

Sufficient 


TOOTH PASTES. 

The chief requisites of a specialty of this kind is that it 
shall be pleasant to use, effective in action and possess keep¬ 
ing qualities in the highest degree. To these ends it must 
be pleasantly flavored and colored, it must employ anti- 


95 


7y2 

15 

32 

2 

2 

2 

5)4 

32 


drams 
drams 
fluid ounces 
drams 
drams 
fluid drams 
fluid drams 
fluid ounces 


septic germicidal properties combined with sufficient abra¬ 
sive power to remove stains and discolorations from the 
teeth without doing injury to the enamel, and it must be so 
made as not to harden or dry out in the tubes from keeping. 

In order to produce such a preparation we must first 
have a “mass solution'’ or “base” which will keep the paste 
of such consistence that it may be easily squeezed from the 
tubes. After much experiment I have selected the follow¬ 
ing as conforming in the highest degree to these conditions: 
Gelatin in small pieces 
Castile Soap 
Water 
Saccharin 
Menthol 

Oil of Eucalyptus 
Oil of Wintergreen or Cassia 
Glycerin 

Soak the gelatin over night in 16 ounces of water (cold), 
dissolve the soap and saccharin in the remainder of the water 
(hot). In the morning mix the two solutions and add the 
glycerin which has previously been combined with the 
menthol, eucalyptus and wintergreen. Mix to a smooth 
paste. 

This should be allowed to stand from 24 to 48 hours 
after mixing before it is combined with the powder portion 
of the formula. 

As a powder to act as the cleansing or abrasive agent, 
nothing is better than a fine grade of precipitated chalk. 
This is the basis of the best tooth powders on the market 
and combines cleansing properties with low price to an ad¬ 
mirable degree. 

To make the paste take equal parts by weight of the 
mass solution and the precipitated chalk. Mix thoroughly 
and put up at once in tubes. This is very soft when first 


96 


made and will readily enter the tubes without the use of a 
machine for filling. After a few days, however, the calcium 
of the chalk, and the gelatin react in such a way as to form 
a firm but not too stiff paste which will remain of this con¬ 
sistence indefinitely. 

By increasing the quantity of chalk a product is obtained 
which may be sold in tin boxes, but such a plan of putting 
up is not recommended. However, if you desire to market 
it in this form you will use: 

Mass Solution 2>y 2 pounds 

Precipitated Chalk 5 pounds 

Pack in boxes as soon as made, and store in a cool place 
until the paste has “set up” before selling. 

In using, a small quantity of the paste is squeezed from 
the tube on a tooth brush which has been moistened in water, 
warm or cold, according to the desire of the user. This 
is then used the same as any other paste or powder, finish¬ 
ing by removing all traces of the paste by means af a brush 
and clean water. 

If put up in boxes, the brush may first be moistened and 
then rubbed directly upon the paste. Then use as above 
directed. 

TOOTH WASHES. 

As they appear on the market at the present time, these 
specialties are for the most part, solutions of soap in dilute 
alcohol combined with glycerin, antiseptics and sufficient 
essential oils to impart an aromatic taste and odor to the 
product. Quite recently several non-soapy antiseptic mouth 
washes have been placed before the public, consisting of a 
weak solution of formaldehyde combined with flavoring 
materials. On account of the tendency of formaldehyde to 
break up essential oils into their component parts, thus re¬ 
sulting in the production of a tepene-like flavor, some care 
must be exercised in selecting a favorable material for any 

97 

» 

* • 


specialty in which this forms an ingredient. My experiments 
along this line have led to the conclusion that amyl acetate 
is one of the most staple and least objectionable flavoring 
materials which can be used in such combinations. A typi¬ 
cal formula for this class of specialties is as follows: 
Alcohol 4 ounces 

Water 12 ounces 

Formalin (40%) 15 drops 

Ammonia # 10 drops 

Camphor 5 grains 

Menthol 5 grains 

Amyl Acetate 5 drops 

Dissolve the camphor and menthol in the alcohol, add 
the amyl acetate, then the water and lastly the ammonia. 
Filter clear. Enough glycerin may be used to impart a 
pleasant sweet taste to the product if desired, replacing an 
equal quantity of water, or this may be omitted and the de¬ 
sired sweet taste obtained by means of a little saccharin. 


PEROXIDE MOUTH WASH. 


Thymol 

)4 dram 

Menthol 

dram 

Alcohol 

50 drams 

Tinct. Krameria 

30 drams 

Hydrogen Peroxide (12%) 

15 ounces 

A few drops to be used with a 

tumblerful of water. 

THYMOL MOUTH WASH. 

Thymol 

1)4 drams 

Oil Peppermint 

2)4 drams 

Tincture Myrrh 

3 drams 

Oil Eucalyptus 

36 grains 

Alcohol 

25 ounces 

Water, Distilled 

5 ounces 

Mix all except the water, then add this gradually with 
constant shaking. 


98 


The following formulas will give a high grade sapon¬ 
aceous tooth wash: 

I. 


White Castile Soap 

270 

Glycerin 


Simple Syrup 

? 

w 

Water 

13 

Alcohol 

13 

Tincture of Cardamon 2 

Tincture of Canada 

Snakeroot, 

(1 in 16) 

2 

Oil of Peppermint 

25 

Oil of Wintergreen 

25 

Oil of Clove 

6 

Oil of Cassia 

6 

Solution of Carmine, 

sufficient to c 


flu id rams 


minims 

minims 


Mix the soap, glycerine, syrup and water; stir well, 
add the alcohol, then the remainder of the ingredients, and 
let the mixture stand for a few days. Filter the prepara¬ 
tion at a low temperature to prevent the soap from separat¬ 
ing. 

II. 


Green Soap 

9 

drams 

Glycerin 

9 

drams 

Syrup, U. S. P. 

!' I 4 

ounces 

Soft Water 

! 26 

ounces 

Alcohol 

1 i '■ 26 

ounces 

Rose Water 

1 1 

ounce 

Oil of Peppermint 

.-! - 7 ’ 45 

minims 

Oil of Wintergreen 

1 ■ 1 

dram 

Oil of Cloves 

20 

minims 

Oil of Cassia 

15 

minims 

Solution of Carmine 

2 

drams 


Dissolve the soap in hot water and add the syrup, glycer¬ 
ine and rose water. Dissolve the oils in the alcohol, and mix 


99 


the solution with the former one. Add the solution of car¬ 
mine and filter the preparation at a very low temperature. 

III. 


Powdered Soap Bark 

3 ounces 

Alcohol 

5 ounces 

Glycerin 

3 ounces 

Water 

20 ounces 

Oil of Wintergreen 

20 drops 

Oil of Cinnamon 

5 drops 


Dissolve the oils in one ounce of alcohol. Macerate the 
soap bark, glycerine and the remainder of the alcohol to¬ 
gether for three days. Add the water and the dissolved oils, 
let stand for two days, shaking occasionally. Filter through 
paper. 

It may be given a bright red color by the addition of 
cochineal extract made by digesting cochineal in equal parts 
of alcohol and water until the color is extracted. Strain 
through muslin and use sufficient to give the desired color. 

By the substitution of powdered castile soap for the 
soap bark the process of manufacturing may be shortened, 
but the article produced is not as good as when the soap 
bark is used. 

IV. 


Menthol 

y 2 

dram 

Oil Eucalyptus 

V2 

dram 

Oil Wintergreen or Cassia 

1 

dram 

Saccharine 

1 

dram 

Liq. Potassa, U. S. P. 

2 

ounces 

Alcohol 

15 

ounces 

Borax 

1 

ounce 

Water enough to make 

6214 

ounces 


Dissolve menthol and oils in alcohol. Dissolve borax in 
water with the liquid potassa and saccharin. Color with 
compound tincture of cudbear or liquid carmine, if desired 
and filter clear. 


100 


TOOTHACHE REMEDIES. 

See this subject in Medical Section. 

HAIR DYES AND STAINS. 

In ancient times people grew old as they do now and the 
frosts of age blanched the raven locks of youth the same as 
at the present day. In those days, as at the present, there 
were also those with hair glowing with red or some other 
tint not deemed desirable to its possessor. 

Then, as now, the people desired something to conceal 
or erase the marks left by the hand of time or render the 
hair of a shade more in keeping with its possessor’s ideas 
of the good and beautiful than nature had seen fit to pro¬ 
vide. 

Hence it was that hair dyes came into use and the de¬ 
mand for substances capable of changing the color of the 
hair, which originated some thirty centuries or more ago, is 
still as brisk as ever. 

The substances employed for for this purpose before the 
science of Chemistry came to be understood were generally 
quite ineffective, being for the most part fugitive vegetable 
stains which water would easily remove. There was, how¬ 
ever, in existence in ancient Egypt, if the statements of 
various writers are to be believed, a metallic mixture which 
served as a most effective dye for the hair and, according to 
the statements of these writers, appears to have been super¬ 
ior to anything known to modern chemists. Travelers who 
have visited the Armenian convents in Turkey often speak 
of the fine black beards of the monks, even those of ad¬ 
vanced age. These persons use a dye which appears to be 
similar to the Egyptian mixture referred to above and one 
writer, Landerer, has described in detail the methods of 
preparing this compound. I . quote verbatim from his 
writings: 

‘‘Finely pulverized galls are kneaded with a little oil to 
a paste, which is roasted in an iron pan until the oil vapors 


101 


cease to evolve, upon which the residue is triturated with 
water into a paste and heated again to dryness. At the same 
time a metallic mixture, which is brought from Egypt to 
the commercial marts of the East, and which is termed in 
Turkish Rastiko-petro, or Rastik-Yuzim, is employed for 
this purpose. This metal, which looks like dross, is by some 
Armenians intentionally fused, and consists of iron and cop¬ 
per. It obtains its name from its use for the coloration of 
the hair and particularly the eyebrows—for rastik means 
eyebrows, and yuzi stone. The fine powder of this metal is 
as intimately mixed as possible with the moistened gall- 
mass into a paste, which is preserved in a damp place, by 
which it acquires the blackening property. In some cases 
this mass is mixed with the powder of odorous substances 
which are used in the seraglio as perfumes and called harsi, 
that is, pleasant odor ; and of these the principal ingredient 
is ambergris. To blacken the hair a little of the dye is 
triturated in the hand between the fingers, with which the 
hair or beard is well rubbed. After a few days the hair be¬ 
comes very beautifully black, and it is a real pleasure to see 
such fine black beards as are met with in the East among the 
Turks who use this black dye. Another and important ad¬ 
vantage in the use of this black dye consists therein, that the 
hair remains soft, pliant and for a long time black, when it 
has been once dyed with this substance. That the coloring 
properties of this dye are to be chiefly ascribed to the pyro- 
gallic acid, which can be found by treating the mass with 
water, may be with certainty assured.” 

Another substance which was popular among the ancient 
nations as a hair dye was obtained from the leaves of a 
plant called Henna and this method of coloring the hair is 
still practiced among some Eastern nations. The method of 
using this is to infuse the leaves in warm water, letting them 
stand for two or three days, then boil and strain. The ex¬ 
tract thus obtained is boiled down to one-tenth its original 


102 


volume and applied to the hair, whcih has previously been 
freed from all grease by shampooing thoroughly. Sometimes 
a substance known as “reng,” being a species of the indigo 
plant, is used in combination with the henna. Care must be 
used in applying not to allow the mixture to touch the skin, 
as it stains it. Some attempts have been made in recent 
years to introduce this kind of dye into this country, but un¬ 
toward results from its use, such as turning the hair green 
are occasionally obtained, where the modus operandi of ap¬ 
plying has not been properly conducted, it is doubtful if its 
use will ever become popular. When the operation of dying 
with this substance is successful it imparts to the hair the 
fashionable reddish, auburn color. 

It is self evident that the dying of living hair is an en¬ 
tirely different proposition from the coloring of silk, wool 
and similar substances, and that the caustic and corrosive 
materials often used for the latter purpose would be entirely 
unsuited for any preparation to be applied to the hair. We 
are limited, therefore, in producing this class of preparations 
to such substances as will not seriously affect the texture 
of the hair to which it is applied, nor injure the scalp, 
should they happen to come in contact with it. It is prob¬ 
able that any dye exerts a more or less harmful influence 
upon the hair, even those composed of vegetable and non- 
poisonous ingredients, requiring the removal of the natural 
oil of the hair by thorough washing before the dye is ap¬ 
plied, which if frequently repeated will render the hair 
harsh and brittle. However, much of the “scare talk” of the 
newspapers regarding the great dangers of using anything 
in the way of hair dye, has no foundation in fact. While 
in extremely susceptible subjects, enough of the mineral 
salts used in preparing such products might be taken into 
the system through absorption to produce symptoms of 
poisoning, such cases are extremely rare. 


✓ 


103 


A universally satisfactory hair dye has never been dis¬ 
covered and it is doubtful if such a one ever will be. While 
there are a considerable number of preparations on the mar¬ 
ket which give satisfaction in the majority of instances, 
human hair varies so much in quality and texture that unex¬ 
pected results and trouble will occasionally occur, even with 
the best preparations. A perfect dye, if such were possible, 
would have to work equally well on all qualities of hair, con¬ 
taining nothing in any way injurious to hair or scalp, give 
exactly the same shade desired instead of coloring all hair 
black, as do most of the dyes now sold, must not stain the 
skin and should be proof against the action of soap and 
water. It must also be simple and easy to use and keep in¬ 
definitely without losing its effectiveness. 

To produce a hair dye which will compare favorably 
with the best of those now on the market is not so difficult 
a matter and the formulas given herewith will be found 
capable of accomplishing this work. 

Most of the dyes now sold contain salts of silver, lead, 
copper or bismuth, and some other substance which will 
bring out the color. In preparations containing lead, either 
sulphur or one of the sulphides is generally used, the action 
of these being to convert the lead into black lead-sulphide 
upon exposure to the atmosphere. This class of dyes (the 
lead-sulphur combinations), were brought into notice soon 
after the close of the Mexican War, the first one to attract 
any amount of attention being known as General Twigg’s 
Hair Dye, taking its name from an officer of that name 
whom it was claimed had used it with marked success. A^a- 
rious formulas for these dyes have been published from 
time to time, but the following I have found most satis¬ 
factory : 

Precipitated Sulphur 1 dram 

Acetate of Lead *4 dram 

Bay Rum 1 dram 


104 


v 


Glycerin 
Aqua Ammonia 
Comon Salt 
Rose Water 


1 dram 
A dram 
A dram 
8 ounces 


Rub up the sulphur with the glycerin, dissolve the lead 
in the bay rum and the salt in the rose water, mix and add 
the ammonia. 

Use three times a day for the first week, then twice a 
day until the desired color is obtained, then as needed. Keep 
in dark colored bottle. Avoid washing the hair. In using, 
pour a little into the hand and rub into the scalp. 

This produces the change in color gradually. Usually 
about two weeks are required to get effects. 

The sulphur, being insoluble will form a deposit in the 
bottom of the bottle, and the label should instruct the pur¬ 
chaser to “shake before using.” 

This deposit of sulphur, being considered objectionable 
by some persons, chemists sought to produce a preparation 
which would have the same effect without this objectionable 
feature. As a result of such attempts the following formula 
was evolved, which will be found to give an elegant and 
very effective product: 

Hyposulphite Soda 
Distilled Water ’ 

Dissolve. ! 

Acetate Lead 
Distilled Water 
Dissolve, mix, filter and add 
Glycerin 
Then add 
Distilled Water 
To be applied to the roots of the hair with a brush, or 
with the hand, as directed for the first formula. 

Several manufacturers are offering what they term 


4 drams 
4 ounces 

1 dram 
4 ounces 

4 drams 

to 8 ounces 


105 


“Hair Color Restoratives,” which produce their effect grad¬ 
ually and are guaranteed to contain no lead or sulphur. This 
claim is made the chief feature of their advertising and 
they depict in glowing language the awful effects which are 
likely to result from the use of dyes into which lead enters 
as an ingredient. These “restoratives” are made in several 
different numbers, according to the shade which they are in¬ 
tended to produce. All of these numbers are essentially 
the same in composition, the only difference being in the de¬ 
gree of dilution. 

Analysis of one of these preparations gave the follow¬ 
ing : 

Nitrate of Silver 420 grains 

Sulphate of Copper 120 grains 

Stronger Ammonia q. s. 

Water sufficient to make the mixture 

measure 1 pint 

Dissolve the silver and copper salts into eight ounces of 
the water and add ammonia until a clear solution is formed. 
Then add sufficient water to bring the finished product up 
to one pint. 

For light shades of brown the solution should be applied 
once a day, and for darker shades, twice a day until the de¬ 
sired color is produced. Then use occasionally to keep the 
color as desired. If a black dye is wanted, the quantity of 
nitrate of silver may be increased to one ounce or even 
one and one-fourth ounces. For the lighter shades it is de¬ 
sirable to dilute the dye with its own weight of water. 

This preparation should be put up in amber or blue 
glass bottles, as should all preparations of any nature in 
which nitrate of silver is an ingredient, as the action of 
light tends to reduce this salt to a black compound and de¬ 
stroy its action. 


106 


TWO PREPARATION INSTANTANEOUS BLACK 
DYE, SUITABLE FOR BARBERS’ USE. 


This is similar to the dye used by barbers. It is composed 
of a mordant and a dye as follows: 

No. 1. Mordant. 

Pyrogallic Acid 3 drachms 

Alcohol 5 fluidounces 

Water 11 fluidounces 

Mix and dissolve. 

No. 2. Black Dye. 

Nitrate of Silver (crystals) 2 ounces av. 

Aqua Ammonia, q. s. or about 4 fluidounces 
Distilled Water, q. s. or about 12 fluidounces 
Dissolve the nitrate of silver in eight fluid ounces of the 
distilled water and add three ounces of the aqua ammonia. 
This will produce a dark brown precipitate. Continue to 
add aqua ammonia in small quantities until the precipitate 
is entirely re-dissolved, then add enough distilled water to 
make a pint. 

In making this preparation for black dye no more aqua 
ammonia must be used than is necessary to dissolve the 
precipitate, for a larger quantity than is necessary lightens 
the color. 

TWO PREPARATION BROWN DYE. 

Silver Nitrate 1 ounce av. 

Ammonia Water, q. s. or about 2 fluidounces 
Sodium Carbonate, (Sal Soda) 3 drachms 
Water, q. s. or about 10 fluidounces 

Dissolve the silver nitrate in 8 ounces of water and add 
ammonia water until the precipitate which is formed is dis¬ 
solved ; dissolve the sal soda in the solution, and add enough 
water to make 12 fluid ounces, and, after standing a few 
days, decant. 


107 


Use the same mordant for this dye as for the black. 

To apply these dyes the hair or whiskers are first washed 
with soda water or soap suds to remove any grease or oil, 
the mordant is then applied and allowed to dry; the dye is 
then put on carefully with a tooth brush or other conven¬ 
ient instrument and dried by fanning; the hair, when dry, is 
then washed with soap suds, to remove any superfluous dye, 
and dried. 


Stains on the skin may be removed by rubbing them with 
the following solution: 


Potassium Sulphate 

1 ounce 

Water 

1 pint 

Dissolve. 


WALNUT HAIR STAIN. 


Walnut Shells, green 

3y> ounces 

Water 

36 ounces 

Resorcin 

3 drams 

Glycerin 

6 ounces 

Boil the green walnut shells 

in the water and strain 


through muslin. Dissolve the resorcin in the mixture while 
still warm, add the glycerin and sufficient water to make up 
for that lost by evaporation, i. e., enough to make the fin¬ 
ished product measure 36 ounces. 


BISMUTH HAIR DYE (Nacquet’s). 

Bismuth Citrate 
Ammonia 

Sodium Hyposulphite 

Alcohol 

Glycerin 

Water enough to make 


1 ounce 
q. s. 

y 2 ounce 
3 ounces 
y 2 ounce 
16 ounces 


Rub the Bismuth with some of the water (luke warm) 
into a thin paste; add enough ammonia to make a solution 
in which to dissolve the soda. Filter, then add the rest, 
and water enough to make the measure up to 16 ounces. 


108 


The alcohol may be dispensed with if desirable. Its addi¬ 
tion is to act as a preservative only. Apply with a sponge or 
brush. 

The hair or beard when saturated with this mixture, 
after five or six hours acquires a deep chestnut color, after 
washing the hair the color becomes flaxen. Repeat daily 
until the deep chestnut becomes permanent . 


BISMUTH HAIR DYE, NO. 2. 

Bismuth Nitrate 460 grains 

Tartaric Acid 150 grains 

Water 200 minims 

Dissolve the tartaric in the water and add the bismuth, 

stirring until dissolved. Then add one pint of water. This 

will precipitate the bismuth in the form of a fine white 
powder. Filter the mixture and pass clear water through 
the filter until all traces of the acid have been removed. 
Then dissolve the powder remaining on the filter paper in 
one-half fluid ounce of ammonia water and add to this so¬ 
lution the following: 

Glycerin 40 minims 

Hyposulphite of Soda 150 grains 

Water enough to make 8 fluidounces 

Previously mixed. 

Apply as directed for the preceeding bismuth dye. This 
imparts a deep chestnut color to either hair or beard. 

BLACK HAIR DYE WITHOUT LEAD OR SILVER. 


I. 


Pyrogallic Acid 
Gallic Acid 
Cologne Water 
Distilled Water 


2 drams 
2 drams 
2 ounces 
4 ounces 


Dissolve the acids in the water and add the cologne. 


109 


grains 


\y 2 ounces 


II. 

No. 1. 

Ferrous Sulphate 10 grains 

Glycerin 1 ounce 

Water 1 pint 

Dissolve the iron salt in the water and add the glycerine. 

No. 2. • 

Gallic Acid 4 grains 

Tannic Acid 
Water 
Mix and dissolve. 

Wash the hair thoroughly with No. 1, dry and apply 
No. 2 with a fine tooth comb. Care must be taken that the 
preparation does not touch the skin, as it will produce a 
black stain. 

This dye is not as satisfactory as the lead or silver pre¬ 
parations but if carefully applied will give good results. 

CHEAP HAIR DYE. 

Copper Chloride 36^4 drams 

Distilled Water 11 ounces 

Ammonia Water 5 ounces 

Mix and add gradually, with constant stirring, the fol¬ 
lowing : 

Pyrogallic Acid 50 drams 

Hydrochloric Acid 22y 2 ounces 

Distilled Water 32 ounces 

Which have been Previously mixed together. Then add 
Ammonia 63/2 ounces 

Followed by 

Peroxide of Hydrogen 16 * ounces 

Make up to one gallon with distilled water, place in wide 
mouth jar and expose to the air for two weeks, stiring oc¬ 
casionally. 

Apply with brush or comb, repeating until the desired 
shade is obtained. 


110 


POWDER HAIR DYES. 

For mail order purposes, a hair dye in powder form is 
sometimes desired. While these are not as effective as the 
liquid dyes, they give fairly good satisfaction and as they 
can be very cheaply produced, pay a large percentage of 
profit. 

Most of the powder dyes consist simply of Pyrogallic 
Acid. This is put up in two dram packages, with directions 
to dissolve the contents of the package in \y 2 ounces of hot 
distilled, or soft water, and when cold add one-half ounce of 
alcohol. This is for the black dye. For a light chestnut use 
one dram of the pyrogallic acid to the same quantity of wa¬ 
ter and alcohol and the intermediate shades are obtained by 
variations between one and two drams of the powder. 

Wash the hair well before using the dye, using a little 
soap or preferably ammonia to remove all grease and oil, 
rinsing in clear warm water. If it is desired to color the 
hair black apply the dye while the hair is still wet. If a 
brown shade is wanted do not apply until the hair becomes 
dry. Apply with a fine comb or small brush. When the 
dye has taken perceptible effect allow the hair to dry. 

Washing the hair with a weak solution of ammonia 
seems to aid in the development of the color. It is usually 
necessary to apply several times before the desired shade is 
obtained. 

In my own experience, I have found the addition of 
two to four grains of nitrate of silver, in fine powder to 
each two drams of the pyrogallic acid, produces a dye which 
will give better satisfaction, as its effects are more easily 
apparent on first applying. 

The tendency of resorcin to darken when mixed with 
alkalies in solution leads me to believe that it might be pos¬ 
sible to produce a satisfactory powder hair dye by combin¬ 
ing this powder with borax or some other alkaline ingred- 


111 


ient. While I have never had the opportunity of testing 
this thoroughly, would suggest that if you wish to experi¬ 
ment along this line that you make a combination similar to 
the following: 


1 ounce 
1 dram 
y 2 dram 


Pyrogallic Acid 

Resorcin 

Borax 


Mix well. 

To use, mix as directed for the pyrogallic dye and apply 
in the same manner. 

BLONDINE OR BLEACHING COMPOUND FOR 

THE HAIR. 

Hydrogen peroxide is the only effective agent which 
can be used in bleaching living hair. In using this, the hair 
is first washed with a weak solution of soda to remove the 
grease and oil, then dried and the peroxide applied and 
dried by means of a current of hot air or a warm flat iron. 
Several applications are generally necesary to completely 
bleach the hair and it requires careful application to bleach 
it evenly. The yellow tints are produced by simply carrying 
the process to the point necessary to give the desired color. 
If the hair is wanted white more of the peroxide will be 
be required than for the yellow tints. 

Some recommend the addition of a small quantity of 
ammonia to the peroxide at the time of using, claiming that 
this hastens its action. Personally, I should prefer to apply 
the ammonia to the hair, following it by the peroxide in¬ 
stead of mixing the two. 

There is no question but that the use of any bleaching 
agent injures the hair, rendering it dry and brittle, and in 
some instances retarding its growth. The process should 
never be attempted by an inexperienced operator, as the 
skill necessary to a successful operation can only be ac- 
* quired by practice. 


112 


HAIR TONICS. 

The production of this class of specialties has provided 
a fertile field for mixers, amateur and otherwise, to display 
their ability and the result has been to flood the market 
with hair tonics, good, bad and indifferent. 

No tonic has ever been discovered which will cure all 
cases of baldness and it is safe to say that such a prepara¬ 
tion never will be devised, as where the hair roots are once 
dead nothing will restore them to life, but in cases where 
they are simply dormant from lack of nutrition or from 
dandruff or other affections of the scalp, these tonic may 
restore them to their normal activity and by removing the 
cause of the trouble restores the hair to its former luxur¬ 
iance and vigor. 

Hair tonics and dandruff cures as now on the market 
may be divided into three classes, viz: 

(1.) Mixtures of sulphur and glycerin, with or with¬ 
out lead acetate, depending upon whether the preparation 
is to act as a color restorer as well as a tonic. The glycerin 
serves mainly as a vehicle for the sulphur, although it exerts 
a considerable effect in the way of softening the hair and 
rendering it glossy, the sulphur acts as a germicide and in 
cases where lead is used combines with it gradually forming 
black lead sulphide. In practically all these tonics the gly¬ 
cerin is diluted with water or alcohol in order to overcome 
the sticky effect produced when the ingredient is used in 
too large proportions. 

(2.) More or less dilute alcoholic solutions sometimes 
containing glycerin and borax and generally containing 
essential oils and some form of rubifacient or counter irri¬ 
tant, such as ammonia, cantharides or tincture of capsicum. 
These ingredients are used for the purpose of stimulating 
the scalp, producing an increased circulation of blood by 
virtue of their irritating action. The essential oils exert an 
antiseptic action, the oils of lavender and rosemary being 


113 


considered of special value in treatment of the scalp. Where 
glycerin and borax are used in the same solution, they may 
combine to form boroglycerin, a powerful but harmless 
antiseptic. 

Resorcin, boric acid, salicyclic acid, beta napthol, thymol, 
menthol, etc., also enter into some of these tonics and serve 
to increase their antiseptic effect. It must be remembered 
that resorcin cannot be used in tonics containing an alkaline 
substance, such as borax or ammonia, on acocunt of the 
tendency of this substance to darken when combined with 
alkalies. 

(3.) This class is the most expensive of the proprietary 
tonics and combines the constituents of Class Two with the 
alkaloids of cinchona, mix vomica, jaborandi, etc. These 
products are claimed to exert a stimulating influence on the 
hair roots, but it is quite probable that their value has been 
greatly overestimated. 

The last mentioned ingredient, jarborandi, and its alka¬ 
loid pilocarpine is reputed to have a tendency to change the 
color of the hair when applied to it, and it is still further as¬ 
serted by some persons that it produces a similar effect 
when taken internally. While this seems to be rather a far 
fetched claim it seems to be not entirely without foundation. 
Shoemaker, in his “Therapeutics and Materia Medica” says 
that pilocarpus (jaborandi) has a tendency to darken the 
hair and a prominent physician of my acquaintance states 
that this substance, taken internally, seems to supply, re¬ 
place or reproduce the pigment of the hair, eyes and skin. 
Fluid extract of jaborandi forms the sole constituent of a 
highly advertised Internal Hair Color Restorer and in at 
least one case which came under my personal observation 
it appeared to produce the desired effect. Another chemi¬ 
cal to which similar effects are attributed is calcium lacto- 
phosphate. However, the public are rather skeptical in re- 


114 


gartl to any internal remedy affecting in any way the color 
of the hair and it would seem almost to be flying in the face 
of fate to attempt to market such a preparation. Notwith¬ 
standing this several parties have made considerable money 
in advertising such preparations, and carrying the idea still 
further, a very prominent pharmaceutical concern in Eng¬ 
land are offering what they term Hair Growing Capsules, 
intended to be taken internally. These are simply the or¬ 
dinary gelatin capsules filled with haemoglobin, the red col¬ 
oring principle of blood. 

Under the head of cinchona alkaloids comes quinine 
which has won an enviable reputation as a hair grower. 
There are numerous Quinine Hair Tonics on the market, 
some of which contain not a particle of quinine and others 
into which this substance enters as an ingredient. Under 
the existing Food and Drug legislation, it would be a vio¬ 
lation of the law to label a product as a quinine tonic unless 
quinine enters into its composition in appreciable quantities. 
Regardless of what its real effect may be, the public are 
fond of Quinine Tonics, and there is no question but that 
this title would add to the selling powers of a preparation 
of this kind. 

In the Sanitary Bulletin of the New Hampshire State 
Board of Health for April, 1907, appears reports of analy¬ 
ses of thirteen prominent hair tonics and dandruff cures, 
made by chemists connected with this board. The following 
extracts from this report may prove of interest as showing 
what some of the most popular proprietary preparations 
are made of. These preparations were examined with a 
view of determining the general character and the presence 
of harmful or objectionable constituents and the analyses 
are not offered as complete. 

Hay’s Hair Health contains lead acetate, sulphur and 
glycerin. ! 


115 


Parker’s Hair Balsam contains lead acetate, sulphur 
and glycerin. 

Hall’s Vegetable Sicilian Hair Renewer. The analy¬ 
sis shows glycerin and sulphur. Tests for alcohol, heavy 
metals, skin irritants, borax, etc., resulted negatively. This 
sample does not appear to represent the old formula, neither 
is it the new, now advertised as put up in a different style 
package and said to include glycerin, boroglycerin, capsi¬ 
cum, bay rum, sulphur, tea, rosemary, alcohol and perfume. 

Ayer’s Hair Vigor. New formula claims sulphur, 
glycerin, quinine, sodium chloride, cantharides, sage, alco¬ 
hol, and perfume. All of these constituents were identified 
and a test for wood alcohol resulted negatively. 

Coke’s Dandruff Cure. The analysis shows cantha¬ 
rides and 30.4% alcohol. The total solids amounted to 
0.61%. 

Zepp’s Dandruff Cure. The analysis shows 2% of 
solids, largely glycerin, and contains cantharides, a small 
amount of borax and 46.4% of ethyl alcohol. 

Corollas Hair Tonic. Contains Borax. Total solids, 
0.73%. Alcohol 19.7%, Wood Alcohol absent. Contains 
a vesicant, not identified. 

Westphal’s Auxiliator. Shows 3.56% of residue on 

evaporation, largely glyecrin with borax or boric acid. No 
alkaloids or vesicants were detected. The analysis shows 
54.8% of alcohol. 

Seven Sutherland Sisters’ Hair Grower. Shows 0.94% 
of residue on evaporation. 28.4% alcohol. Contains qui¬ 
nine and a small amount of borax. No vesicating substance 
was detected. 

Madame Yale’s Excelsior Hair Tonic. Leaves 2.09% 
of residue on evaporation, largely glycerin with cinchona 


116 


alkaloids. Gives slight reaction for borax or boric acid but 
shows no vesicating substance. Contains 17% of alcohol. 

Knowlton’s Danderine. Shows 4.55% of residue 
largely glycerin and borax or boric acid. Labelled as con¬ 
taining 10% of alcohol. Contains a small amount of sali¬ 
cylic acid and a vesicating substance, not identified. 

Newbro’s Herpicide. Leaves 2.5% of residue on evap¬ 
oration, about 1% of which is salicylic acid with some borax 
or boric acid. Shows no alkaloids or vesicants. Contains 
52.6% alcohol. 

Foso Bark. This is a whitish, turbid looking liquid 
that leaves a residue on evaporation amounting to 0.46%. 
The most conspicuous ingredients are oil of wintergreen 
and what corresponds to onion juice, the former doubtless 
serving the double purpose of a medicant and a cover for the 
odor of the latter constituent. An alkaloid principle also 
contained in this preparation was unidentified. The sample 
showed a small amount of alcohol and some borax or boric 
acid. 

If the findings of these chemists can be relied upon, and 
there is no reason to doubt but that they may, it is quite 
easy to see from the above that these highly vaunted prepar¬ 
ations contain nothing very extraordinary in the way of 
ingredients. In fact, almost any mixer with a little ingen¬ 
uity and a fair knowledge of the action of the different 
drugs might easily produce a preparation which would com¬ 
pare favorably with any of them so far as effect is con¬ 
cerned. 

The following formulas have been carefully selected as 
producing good marketable specialties which will prove fully 
as satisfactory in use as any of the highly advertised pre¬ 
parations. 

Sage Hair Tonic. 

Fluid Extract of Sage pint 


117 


7 

1/4 

4 


2 

1 

4 

4 

2 

1 


ounces 

ounces 

ounces 

drams 

pint 

drams 

drams 

pints 

gallon 


Tincture of Green Soap 
Tincture of Cantharides 
Glycerin 
Menthol 
Bay Rum 
Oil of Bergamot 
Oil of Sweet Orange 
Alcohol 

Water sufficient to make 
Dissolve the oils and menthol in the alcohol. Mix the 
fluid extract of sage with the glycerin, tincture of cantha¬ 
rides and bay rum. Mix the tincture of green soap with 
two pints of water, adding it gradually with contant stirring. 
Now mix these solutions, add water to make a gallon, let 
stand for a day and filter clear. 

Menthol Hair Tonic. 

Alcohol 1 

Bay Rum . H 2 

Camphor • *4 

Menthol 6 

Tincture Quillaja 6 

Water 1 

Dissolve the camphor and menthol in the alcohol and add 
the tincture quillaja; add the bay rum to the alcoholic mix¬ 
ture and after shaking thoroughly add the water. If de¬ 
sired two to four ounces of glycerin may be added. Add 
color to suit, using liquid carmine for red or chlorophyll 
for green, then filter clear. In case it does not come up- 
clear and sparkling after filtering, throw a handful of 
powdered' carbonate of magnesia into the filtrate, let stand 
for a day or two with frequent shaking and re-filter. 
Quinine Hair Tonic. 

I. 

Quinine Sulphate 1 ounce 

Tincture of Krameria 2 ounces 


pint 

pints 

ounce 

drams 

ounces 

pint 


118 


Tincture of Cantharides 
Spirit of Lavender 
Glycerin 
Alcohol 


I ounce 

5 ounces 

6 ounces 
50 ounces 


Mix all together, let stand for several days and if not 
clear filter. 

II. 


Quinine Sulphate 

160 grains 

Bay Rum 

4 ounces 

Glycerin 

4 ounces 

Tincture Cantharides 

2 ounces 

Tincture Capsicum 

2 ounces 

Alcohol 

2 pints 

Water 

2 pints 


Dissolve the quinine sulphate in the water, mix thvi 
other ingredients with the alcohol, then mix the two solu¬ 
tions. Let stand for two or three days and filter clear. 
Color as desired. 

Antiseptic Hair Tonic. 

Boric Acid 
Resorcin 
Salicylic Acid 
Glycerin 
Alcohol 

Oil of Bergamot 
Oil of Lemon 

Tincture of Saffron enough to color 
Water enough to make 
Dissolve the boric acid, resorcin and salicylic acid in one 
quart of hot water, add the glycerin and allow to cool. 
Dissolve the oils in the alcohol and mix the two solutions. 
Then add the tincture of saffron and filter. 

Hair Regenerator. 

This formula furnishes a tonic which not only cleanses 
the scalp and preserves the growth of the hair, but also 


4 ounces 
320 grains 
2 ounces 
6 ounces 
4 pints 
3^4 drams 
4 drams 

1 gallon 


119 


darkens the hair and if used contantly will soon restore it 
approximately to its natural color. 


Brandy 

14 

pints 

Distilled Water 

. 6 

pints 

Eucalyptus Bark j ;t . 

4>4 

ounces 

Eucalyptus Leaves 

434 

ounces 

Cinchona Bark 

9 

ounces 

Burdock Root 

634 

ounces 

Acid free Tincture of Iron 

1 M 

drams 


Mix the brandy and water, add the bark, leaves and roots 
and macerate for two weeks with frequent shaking. Then 
drain, press out the liquid from the drugs and filter. Lastly 
add the tincture of iron. 

Acid free tincture of iron is also known as dialyzed iron 
tincture. It may be obtained from any first class drug store 
and care should be exercised to get this instead of the ordin¬ 
ary tincture of ferric chloride which is commonly dispensed 
when tincture of iron is called for. 


SHAMPOOS. 

These preparations are designed to thoroughly cleanse 
the scalp, removing dandruff and any excess of oil which 
may be present in the hair. They are sold in various forms 
including pastes or creams, liquid, powder, etc. The form¬ 
ulas herewith will meet every requirement in this line. 


Shampoo Cream. 


I. 


Cocoanut Oil 
Cottonseed Oil 
Caustic Potash 
Water 


6 ounces 
1 ounce 
14 drams 
Sufficient 


Heat the oils to about 175° Fahr., and add one half of 
the caustic potash dissolved in four onces of water. This 


should be added a little at a time with constant stirring. 
When the mixture begins to thicken add the remainder of 


120 


the caustic potash dissolved in eight ounces of water, add* 
ing gradually as before and heating so that the mixture boils 
gently. The scum which arises should be removed as fast as 
formed and the evaporation continued until the mixture 
will form a thick cream when cooled. As a perfume any 
desired essential oil or synthetic odor may be added. This 
should be put in after the boiling has completed and the 
mixture removed from the fire. 

One of the best ways of putting up this preparation for 
the market is in clear glass jars holding two to four ounces, 
according to the price at which it is to be sold. The mix¬ 
ture should be poured into the jars after it has cooled suffi¬ 
ciently to prevent breaking them by the heat. 

This formula gives an almost transparent product and 
if the evaporation has been carried far enough it will be 
sufficiently heavy to form a firm paste when cool. By dis¬ 
solving the soap in alcohol and filtering, then evaporating 
the excess of alcohol by means of a water bath, the mixture 
will be more nearly transparent and possess a more attrac¬ 
tive apearance. If this is done about two ounces of alcohol 
should be used to each six ounces of soap. If the alcohol 
is mixed with the soap while it is still in liquid form it will 
dissolve it without trouble. 


II. 


White Castile Soap 

8 ounces 

Potassium Carbonate 

2 ounces 

W ater 

12 ounces 

Glycerin 

4 opnces 

Oil of Lavender 

10 drops 

Oil of Bergamot 

20 drops 


Shave the soap in thin slices and melt with the water on 
a water bath. When thoroughly melted add the carbonate 
and stir until dissolved. Allow to become nearly cold, then 
stir in the glycerin and oils. If too heavy, more water may 


121 


3 ounces 
6 ounces 

4 pints 


be added. The proportion of carbonate of potassium may 
also be varied to give any desired degree of alkalinity. 

III. 

Make as directed for No. 2, using transparent soap 
instead of the white castile. This gives a clearer cream 
than where the castile soap is used. 

Liquid Shampoo. 

I. 

Green Soap 
Alcohol 
Water 

Heat the alcohol and dissolve the green soap in it, then 
add the water (warm) gradually with constant stirring. It 
may be filtered if not entirely clear. Any perfume desired 
may be added, dissolving in the alcohol and soap solution 
before adding the water. The addition of a small quantity 
of potassium carbonate (one-half to one ounce) will render 
the mixture more strongly alkaline and facilitate the removal 
of grease from the hair. 

II. 

1 
4 
4 


Potassium Carbonate 
White Castile Soap 
Tincture of Quillaja 
Oil of Lavender 
Alcohol 
Water 


ounce 

ounces 

ounces 

dram 

pint 

pint 


Heat the alcohol, dissolve the soap in it and then add the 
oil of lavender and tincture of quillaja; dissolve the potas¬ 
sium carbonate in the water and mix the two solutions. 
Filter. 

III. 

Tincture of Quillaja 2 ounces 

Ammonia Water v 6 ounces 

Cologne Water 2 ounces f 


122 


4 ounces 
24 ounces 


pound 

pound 

ounces 

drams 


Alcohol 
Water 

Mix, adding the water last. 

This is sometimes referred to as a "dry shampoo” on 
account of the rapidity with which the hair dries after its 
use. For this reason it is especially adapted to ladies’ use. 

Powder Shampoo. 

Powdered Borax 1 

Potassium Carbonate 1 

Powdered Castile Soap 4 

Oil of Rose Geranium 2J4 

Rub up the oil in a mortar with the borax, then mix this 
with the other ingredients by sieving. 

Put up in closely stoppered bottles. For use, about two 
ounces of the mixture is dissolved in a quart of soft, warm 
water and used as any shampoo. 

Most of the so-called egg shampoos are entirely free 
from any suspicion of egg albumen. This accounts for the 
reduced number of these preparations in the market since 
the passage of the Food and Drugs Act of June 30, 1906. 

It is a very diffifficult matter to combine albumen with 
mixtures of soap, etc., and still have a presentable looking 
mixture. The alkali generally precipitates the albumen and 
in many liquid shampoos this precipitation would be caused 
by the alcohol used. For this reason I have given no form¬ 
ulas for egg shampoo, but would state that if you are willing 
to take the chances of the results just described occurring, 
the well beaten white of one or more eggs may be added to 
any of the creams or liquids for which the formulas have 
should be done after the mixture has become cool enough 
not to coagulate the albumen. 


PERFUMES AND THEIR PREPARATION. 

The history of perfumes is as old as the history of the 
human race. From the earliest times the extracting of odors 


123 


and the compounding of them into perfumes has been ac¬ 
counted among the fine arts and they have played a promin¬ 
ent part in the civilization of all ages. Among the ancient 
Egyptians many of their religious rites included the use of 
perfumes and they were also employed to a great extent in 
the preservation of the bodies of the dead. Without doubt 
their methods of embalming owed much of their effective¬ 
ness to the antiseptic action of the perfumes used in the 
process. 

The art of Perfumery also reached a high degree of per¬ 
fection among the Greeks and Romans and the perfumed 
baths of ancient Rome are famed in history. Even the bar¬ 
baric races made use of perfumes in a crude form and the 
secret of their preparation was carefully guarded among the 
priests and wizzards of the tribe. 

The development of the perfume industry from a scien¬ 
tific standpoint, however, is comparitively recent enterprise. 
Among the ancient peoples, perfume making was an art 
only, and little or no progress in the way of the discovery of 
new odors or improvements in the methods of extracting or 
compounding the various perfumes was made. It was not 
until the subject came to be considered in the light of scien¬ 
tific discovery and progress that it reached anything like its 
present high degree of perfection. 

Before considering the processes of manufacturing per¬ 
fumes and the presentation of formulas for same, it is ad¬ 
visable to touch briefly upon the materials v entering into these 
products. 

All materials used in the flavoring extract and perfume 
industries may be grouped into two general classes, viz., 
Natural and Synthetic. 

By natural products are meant those which are directly 
drawn from flowers, leaves, roots, herbs, fruits, etc., either 
by expression, distillation, maceration or extraction with 
volatile solvents. 


124 


By synthetic products are meant those products which 
are obtained from a natural base by chemical treatment or 
by the combination of two or more organic or inorganic 
chemicals to produce the aromatic or odorous bodies. Great 
care is required in manufacturing these to eliminate the im¬ 
purities and it is on the skill and care with which this is 
effected that the quality of the product largely depends. 

To those unfamiliar with the subject, the word “syn¬ 
thetic” immediately suggests a coal-tar product and it is 
a quite general misconception that all such products are 
made from coal-tar. This, however, is far from the truth 
for, while many of the synthetics in common use are pro¬ 
duced from coal-tar, a very large number of them are drawn 
directly from vegetable bases. Examples of this class of 
products are, vanillin, made from oil of cloves; heliotropin, 
from oil of camphor; terpinol, from the oil of turpentine, 
and ionone or synthetic violet from citral, the principal 
odorous constituent of oil of lemongrass. 

It should also be understood that synthetics are not sub¬ 
stitutes for the natural perfumes, but instead, special prod¬ 
ucts having their own uses and filling a place which until 
their discovery was entirely vacant. Synthetics can never 
fill the place of natural products, and on the other hand, 
natural products cannot replace synthetics. In other words, 
it is possible to get a better product from a combination of 
natural and synthetic products than from the use of either 
alone. 

Most synthetic products are designed to imitate more 
or less closely the composition of some natural product. With 
this purpose in view, careful analyses are made of the natural 
product and when the elements composing it are discovered, 
it becomes possible to locate these same elements in other less 
costly substances of vegetable or mineral origin, separate 
them from their present combination and recombine them 


125 


into artificial compounds resembling the natural product 
sought to be reproduced. 

Fortunately for the scientist, Nature works with a com- 
paritively small number of products and produces her va¬ 
ried effects by uniting them in an almost infinite number of 
combinations. Therefore, it is comparitively easy to locate 
the elements desired in other natural products than the one 
desired to be reproduced, and by certain chemical changes 
to break up their present combinations and recombine them 
as desired. 

Although science has made rapid strides in this direction, 
there is still much to be desired It has not proven practical 
to imitate the delicate chemistry of nature in all of its infinite 
details and therefore it is not yet possible, and doubtless 
never will be, to reproduce successfully all the characteristic 
qualities of any natural product. 

On the other hand, in extracting the odorous principles 
of natural products it is almost impossible to avoid losing 
certain odorous elements. It is in replacing these elements 
that synthetics find their greatest use. It seems as if syn¬ 
thetic products, as far as discovered, supplement the natural 
products most admirably. They seem to exactly fill in the 
missing notes in the odorous harmony, so that by a judi¬ 
cious blending of natural with synthetic products we are 
enabled to exactly reproduce the true natural odors of the 
living flowers. 

As it is out of the question for the average perfume man¬ 
ufacturer to produce his own raw materials, but little atten¬ 
tion will be given to the manner in which these are pre¬ 
pared and such information as is given will be general rather 
than specific in character, its purpose being to impart a gen¬ 
eral idea of the methods used, rather than to go into full 
detail regarding the technical points of the various opera¬ 
tions. 


126 


In the direct extraction of natural flower odors several 
different processes are used. These include (1), extraction 
by pressure; (2), distillation; (3), by means of fixed sol¬ 
vents; (4), by means of volatile solvents and (5), infusion. 

The simplest of these is that of extraction by pressure. 
This is applied to those substances in which the volatile oil 
is contained in the cells of the rind, as in fruits of the genus 
Aurantieae, viz., the orange, lemon and bergamot. In ex¬ 
tracting the oils from these substances the best quality is 
obtained by hand extraction, i. e., scarifying or twisting the 
rinds until the oil cells are broken and absorbing the oil in 
sponges which, when saturated are squeezed into a container 
provided for the purpose. The second quality is obtained by 
pressure in screw or lever presses similar to those used in 
the manufacture of wine or cider. 

The method most frequently employed in the extraction 
of volatile odors is that of distillation. This process depends 
upon the principal that if we heat a liquid in a continuous 
manner, its temperature will rise progressively up to a cer¬ 
tain limit, depending upon the volatility of the liquid under 
operation and will then remain constant. At this tempera¬ 
ture (the boiling point of the liquid) large quantities of the 
vapors will be evolved and any additional heat imparted to 
the liquid will be utilized for producing the change from the 
liquid to the gaseous or vapor state, instead of for raising 
the temperature. As an example, water placed in an open 
vessel over a fire will increase in temperature until its boil¬ 
ing point (212° Fahr.) is reached, when no matter, how 
much heat is applied the temperature will remain stationary. 
In order to obtain a higher temperature it is necessary to 
confine the liquid. 

It may be well to state at this point that the boiling point 
of a liquid will vary according to the atmospheric pressure 
to which it is subjected. The point indicated above (212° 
Fahr.) represents the boiling point of water at sea level and 


« 


127 


as the attitude or height above sea level increases, the boil¬ 
ing point decreases in a direct ratio. It is only when the ex¬ 
pansive force of the vapors evolved becomes strong enough 
to overcome the pressure of the atmosphere on the surface 
of the liquid that it boils, therefore, it may be easily under¬ 
stood that the greater the pressure the higher the boiling 
point and vice versa. In a vacuum, water will boil at a very 
low temperature. 

If the vapors rising from the liquid being heated are 
passed through a tube or worm surrounded by cold water or 
cooled by other means, they will condense and again return 
to the liquid state. 

As essential oils are more volatile, i. e., have a lower boil¬ 
ing point than water, they pass over as vapor at a compari- 
tively low temperature. It is a somewhat curious fact that 
when two substances which are not non-miscible are heated 
together in the same vessel, they give off vapors independ¬ 
ent of each other and these vapors by their elastic force 
combine to overcome the surface pressure with the result 
that the boiling point of the liquid occurs at a temperature 
even lower than the boiling point of the more volatile sub¬ 
stance. 

In accordance with the principle just stated, if the oil 
bearing substances are added to water and the combined 
product submitted to heat, the oil and water will distill over 
together at a temperature below 212° Fahr., under normal 
atmospheric pressure. As esential oils are decomposed by 
high temperature and undergo various decompositions which 
completely alter their characteristic properties if exposed to 
too great a heat, it follows that the principle just stated is 
of the greatest practical value to the manufacturer of per¬ 
fume products. By taking advantage of this law of nature 
he is enabled to separate the oils from the other constituents 
of the plant without their undergoing any sensible alteration. 

As the combined vapors are condensed, the oil rises to 


128 


the top of the distillate and may easily be separated either 
by drawing off the water at the bottom or filling the con¬ 
tainer until it overflows in which case the oil would be 
* forced out at the top. Various pieces of apparatus designed 
to facilitate this separation have been devised and are in 
common use. 

Formerly this distillation was carried on by means of 
open fires, but with the progress of manufacturing science 
steam is now quite generally used for the purpose. This is 
utilized either by being conveyed directly into the still or into 
an outer space or jacket surrounding the still proper. 

The water which passes over witli the oil, retains a suffi¬ 
cient quantity of the oil in solution to give it the distinct 
odor ^f the flower. In the case of rose and orange flower 
distillation, this water possesses a distinct value and enters 
the market as rose water or orange flower water, as the 
case may be, but with most other flowers the water of dis¬ 
tillation has no commercial use and, as the quantity of oil 
contained is so small as to render its recovery more expen¬ 
sive than its value would justify, it is thrown away. 

The third method of extraction, viz., that by fixed sol¬ 
vents, is one of the oldest methods of obtaining odorous mat- 
’ ter from flowers. Two forms of this method are in use, in 
one of which the solvent is used cold and the other in which 
the flowers are iq fused in the melted fat. These are known 
as enfleurage and maceration respectively. 

The solvent used in these processes is generally suet or 
a combination of this with lard, although olive oil, paraffin 
wax and petrolatum have been employed to some extent. 
Whatever the solvent used, it must be of a high degree of 
purity and perfectly odorless. 

Maceration is used for the extraction of those flowers 
whose odorous properties are not affected by a temperature 
high enough to melt the solvent. The fat being melted on a 
water bath, the blossoms are added to it and the mass con- 


129 


stantly stirred to assist the extraction. When the flowers 
have been exhausted they are replaced by fresh ones until the 
fat has become saturated with the perfume. In order to ob¬ 
tain pomades of known strength, definite quantities of flow¬ 
ers are used to each pound of fat, and such perfumed fat 
as may be retained by the exhausted flowers is recovered 
by pressing them by hydraulic presses at a temperature suffi¬ 
cient to melt the fat. 

Where oils are used instead of fats, the product is known 
as perfumed oil instead of a pomade. 

This method of extraction is applied to roses, orange 
flowers and the blossoms of the accacia, the latter of which 
yield the perfume commonly known as cassie. 

With those flowers whose oils are decomposed or ren¬ 
dered less delicate by the heat necessary for maceration, en- 
fleurage is employed. In this process, the fat is spread on 
sheets of glass and the blossoms laid between these sheets in 
a wooden frame or chassis. The fat gradually absorbs the 
odorous principles of the flowers which, as soon as they are 
exhausted, are replaced by fresh ones until a sufficient quan¬ 
tity of blossoms has been treated to sufficiently impregnate 
the fat with the odor. If it is desired to use oil instead of 
fat, the process is varied by replacing the sheets of glass 
with cloths saturated with the oil. 

During the past few years the fourth mentioned process 
has been rapidly growing in favor. It gives us the odor of 
the flower in a most convenient form for handling and is 
free from many other of the objectionable points of the older 
methods of extraction. 

This process depends upon the affinity of certain very 
volatile hydrocarbon products for natural oils. The sub¬ 
stance most commonly used for this form of extraction is 
light petroleum ether, having a boiling point below 212° 
Fahr., at normal pressure. This substance is brought into 
contact with the flowers until it has dissolved their odorous 


130 


principles. It is then distilled by means of steam in a vacuum, 
the temperature required to vaporize it under these condi¬ 
tions being so low as not to affect in any way, even the most 
delicate odors. The residue consisting of the odorous sub¬ 
stances mixed with fatty and wax-like materials 4s then 
treated with cold alcohol, yielding the perfume m a perfectly 
pure state. This gives us the odorous matter in a highly 
concentrated form, to which the name “concrete,” “flores- 
sence” or “solid essence” is applied. 

Aside from possessing a delicacy of odor not obtainable 
by other means, these “concretes” are concentrated to such 
a degree that the cost of transportation is reduced to a min¬ 
imum and they are gradually replacing other forms of na¬ 
tural perfume products. Combined with various synthetics, 
they give us the highest types of perfumes in the market 
to-day. 

Infusion, which has been mentioned as a process applied 
to the extraction of odorous matters, consists simply in mac¬ 
erating the substance to be extracted in alcohol until it is 
exhausted. It is applied to such materials as gums, balsams, 
vanilla beans, musk, etc., and the resulting product is known 
as a tincture. 

The preparation of the so-called synthetic perfume ma¬ 
terials is altogether too complicated a matter to take up in 
detail in a work of this kind. I have given a rather com¬ 
plete description of the methods employed in the production 
of one synthetic (ionone), and this will serve to illustrate 
the principles on which the work is conducted. 

In making “’washings” or tinctures from concretes, one 
ounce of the concrete is mixed with one pint of warm alco¬ 
hol and allowed to stand for an hour or so with frequent 
agitation. It is then filtered and diluted to one gallon with 
alcohol. Tinctures made in this way may be used wherever 
the formula calls for tinctures or pomade washings. If de- 


131 


sired to make a stronger tincture, it is only necessary to in¬ 
crease the proportion of the concrete. These concretes range 
in price from about $4.50 per ounce for rose, cassie and 
jasmin to $12 per ounce for the finest violet. It is easy to 
see that at these prices washings made from concretes are 
cheaper than pomade washings of equal strength made in 
the regular manner. 

Flower pomades may be purchased at about $1.60 to 
$2.50 per pound, according to odor. While there is no ab¬ 
solute rule as to the exact quantities of pomades to be used 
to a given quantity of alcohol, each manufacturer having his 
own system in this matter, generally speaking from four and 
one-half to five pounds of pomade to the gallon will give 
the most satisfactory results. Of course, this may be varied 
to give washings of almost any desired cost of production, 
but it is better to make them full strength and then dilute 
later on with alcohol to bring the cost down to the desired 
figure. 

In washing pomades various methods are employed, the 
object of all being to extract as completely as possible the 
odorous substance which they contain. Cold infusion is to 
be preferred to warm infusion as it gives us the odor in a 
truer and more delicate form. This process requires a 
considerably longer time than is required for extraction 
with warm alcohol, about six weeks being necessary with 
the former against ten day to two weeks with the latter. 

It is impossible to completely extract the odorous mat¬ 
ter from a pomade in one washing, it being customary with 
most manufacturers to make three washings, the second 
and third of which, while they are not equal to the first in 
strength, being of value in diluting perfumes and in some 
formulas definite portions of the first and second washings 
of a given pomade are specified. Some manufacturers mix 
the results of the first two washings and use the third wash- 


132 


ing for such purposes as will be met by an essence of second 
quality. 

In many establishments, two cold and one warm infusion 
of the pomade are made, which is probably the most satis¬ 
factory method. The pomade after the third washing has 
a commercial value, being utilized in the production of toilet 
creams and similar products, for which purpose it is su¬ 
perior to ordinary fats on account of its high degree of 
purity and its pleasant flower-like odor. 

Various machines have been devised for use in washing 
pomades, but where this work is done on a small scale no 
special machinery is required. Glass bottles of the required 
size are used to hold the pomade and the solvent, the re¬ 
quired amount of agitation being given the mixture by fre¬ 
quent shaking. 

The first step in the washing of any pomade is divid¬ 
ing it into small portions. The larger the surface of the 
pomade that can be brought into contact with the alcohol, 
the shorter will be the time required to extract the odor. 
A most convenient method of dividing the pomade into small 
pieces is to have a tin tube or cylinder made, about three or 
four inches in diameter and twelve inches in height. This 
is open at one end, the other being closed with the exception 
of a number of fine openings. A piston should be made 
which will exactly fit the inside of the cylinder. In use, the 
pomade is placed in the tube, and by means of the piston 
forced through the fine openings in the bottom plate. If 
the washing bottles are of the wide mouthed variety the 
pomade may be passed directly from the cylinder into the 
bottles containing the alcohol. 

The alcohol to be used in perfume making should be 
deodorized and of 95% strength. This is often sold under 
the name of cologne or perfumer’s spirit. 

As the fats used in the production of flower pomades 
are soluble to some extent in strong alcohol it follows that 


133 


the pomade washings contain in addition to the alcohol and 
odorous substances a small proportion of fat. This must 
be got rid of in some manner, otherwise it will turn rancid 
and spoil the perfume. In order to eliminate the fat the 
solution is cooled sufficiently to cause it to congeal and sep¬ 
arate, this process being known as “chilling” the pomade 
washing. In order to be certain that all the fat is removed, 
it becomes necessary to subject the solution to a degree of 
cold approximating the Fahrenheit zero. This is accom¬ 
plished by placing the bottle containing the solution in a 
mixture of ice and salt or some similar substance which 
will produce the degree of cold required. The fat, as it 
congeals, will adhere to the bottom and sides of the chilling 
bottle and the clear liquid may be decanted. 

In referring to the solution of the concrete essences in 
alcohol, I have called them tinctures. This term is also 
sometimes applied to pomade washings, but such use of the 
term is likely to lead to confusion, tinctures proper being 
solutions made by directly dissolving an oil in alcohol or by 
extracting the soluble portions of gums, resins, powdered 
drugs, etc., with the same solvent. In the formulas which 
follow, I shall refer to pomade washings as extracts to dis¬ 
tinguish them from the tinctures made from concretes, and 
the other tinctures referred to above. It must be kept in 
mind, however, that while a tincture made by dissolving in 
alcohol a flower oil obtained by distillation, will not replace 
the washings of pomades made from the same flower, that 
tinctures made from concretes may be substituted for the 
corresponding pomade washing with good results. 

For example, a tincture of rose made by dissolving otto 
of roses in alcohol, will not accomplish the same purpose 
in perfume compounding as rose pomade washing, but the 
tincture of rose concrete may be substituted for rose pom¬ 
ade washing in any case where its use may be deemed de¬ 
sirable. In some formulas both pomade washings and tine- 


134 


tures of the same flower odor made by dissolving the dis¬ 
tilled oil in alcohol may be called for. By a clear under¬ 
standing of this point the mixer will avoid any confusion 
which might otherwise arise. 

Aside from the tinctures already referred to, i. e., those 
made from concretes, the following find considerable em¬ 
ployment in perfume compounding: 

Tincture of Ambergris. 

This is made by macerating ambergris in small pieces 
in alcohol for from three to six weeks and the product 
filtered. One ounce of ambergris to a quart of alcohol is 
the correct proportion. 

Tincture of Musk. 

Make as directed for tincture of ambergris, except that 
one-half ounce of grain musk is used to each quart of al¬ 
cohol. 

Both musk and ambergris are largely used in perfumes, 
principally for their value as fixatives. 

Tincture of Benzoin. 

Benzoin , 2 ounces 

Alcohol 1 quart 

Add the benzoin in powder or in small pieces to the al¬ 
cohol, macerate for two or three weeks, then filter. 

Tincture of Vanilla. 

Best Vanilla Bean 1^4 ounces 

Alcohol 1 quart 

Cut the beans in small pieces, macerate in the alcohol 
in a moderately warm place for six weeks, then filter. At 
present this is largely replaced by solutions of vanillin and 
coumarin. 

Tincture of Orris. 

Powdered Orris Root 1^4 pounds 

Alcohol 1 quart 


135 


Macerate for ten clays in a moderately warm place, 
agitating frequently, then filter. This is now largely re¬ 
placed by a tincture made by dissolving oil of orris in alco¬ 
hol. 


Tincture of Civet. 

Civet Yi ounce 

Alcohol 1 quart 

Prepare as directed for tincture of ambergris. 

This is now largely replaced by solutions of “civette” 
or artificial civet. Used chiefly as a fixative. 


Tincture of Ambrette (Musk Seed). 

Ambrette 8 ounces 

Alcohol 1 quart 

Macerate for thirty days, then filter. 


Tincture Tonka. 

Tonka Bean 4 ounces 

Alcohol 1 quart 

Prepare as directed for tincture of vanilla. 

This is largely replaced at present with solution of 
coumarin. 

The following essences from essential oils are also em¬ 
ployed in perfumery. 


Essence Bitter Almond. 

Oil of Bitter Almond 
Alcohol 

Mix and dissolve. 

Essence Bergamot. 

Oil of Bergamot 
Alcohol 

Mix and dissolve. 

Essence of Cassia. (Cinnamon.) 
Oil of Cassia . 


1 ounce 
1U ounces 


1 ounce 
10 ounces 


1 ounce 


136 


Alcohol 

Mix and dissolve. 

Essence of Cloves. 

Oil of Cloves 
Alcohol 

Mix and dissolve. 

Essence Lavender. 

Oil of Lavender Flowers 
Alcohol 

Mix and dissolve. 

Essence of Lemon. 

Oil of Lemon 
Alcohol 

Mix and dissolve. 

Essence of Verbena. (Lemongrass.) 
Oil of Verbena 
Alcohol 

Mix and dissolve. 

Essence of Neroli. 

Oil of Neroli (best) 

Alcohol 

Mix and dissolve. 

Essence of Orange. 

Oil of Orange (sweet) 

Alcohol 

• Mix and dissolve. 

Essence of Patchouly. 

Oil of Patchouly 
Alcohol 

Mix and dissolve. 

Essence of Rose. 

Oil of Rose 


10 ounces 


1 ounce 
10 ounces 


1 ounce 
10 ounces 


1 ounce 
10 ounces 


1 ounce 
1 pint 

1 ounce 
1 pint 

1 ounce 
10 ounces 


1 ounce 
1J4 pints 


1 ounce 


137 


Alcohol Iji pints 

Mix and dissolve. 

This is now replaced largely by rhodinel or synthetic 
rose, or solutions of oil of rose, artificial. 

Essence Rose Geranium. 

Oil of Rose Geranium 
Alcohol 

Mix and dissolve. 

Essence Rosemary. 

Oil Rosemary 
Alcohol 

Mix and dissolve. 

Essence of Santal. (Sandalwood.) 

Oil of Sandalwood 
Alcohol 

Mix and dissolve. 

Essence Ylang-ylang. 

Oil of Ylang-ylang 
Alcohol 

Mix and dissolve. 

This is now largely replaced with artificial Ylang-ylang. 
In all experiments in perfume making it must be kept in 
mind that time is required for the proper assimilation or 
blending of the various elements used. For this reason, a 
perfume should not be judged as soon as made, but rather 
after it has had time to “age” or blend, which will mean a 
week or ten days. Of course, the perfume will continue to 
improve for many months after making, provided it is 
properly stored, but this is more along the line of mellowing 
and ripening than any decided change in the general odor 
after the ingredients have had time to lose their identity 
and become blended into one harmonious whole. 

In aging perfumes, they should be stored in a cool, dark 
place. Under these conditions they will not only ripen faster 


1 ounce 
1/4 pints 


1 ounce 
10 ounces 


1 ounce 
114 pints 


54 ounce 
1 pint 


138 


buf will develop a delicacy of odor which is not obtainable 
unless these precautions are observed in the ageing. 

Several firms in New York City and elsewhere make 
a business of supplying perfume materials in concentrated 
form which only require to be mixed with alcohol to pro¬ 
duce a finished odor. For the production of small quan¬ 
tities of perfumes these materials will be found both satis¬ 
factory and economical, but in manufacturing on a com¬ 
mercial scale it will be found cheaper and more satisfac¬ 
tory to make your own blends. 

Most of the dealers in perfume materials have an ex¬ 
pert perfumer in charge who will at any time furnish infor¬ 
mation to regular customers of the house concerning the 
best methods of manipulating their products to produce 
high grade odors. They are generally willing to supply 
their customers with special formulas for any particular 
odor they may desire to produce without making any charge 
for the information. Such information is of the greatest 
importance and value to the manufacturer, whether ama¬ 
teur or professional, and the fact that you are able to ob¬ 
tain such instructions will often enable you to produce per¬ 
fumes of much better quality than you would otherwise 
be able to do. Furthermore, these suggestions will enable 
the manufacturer to save much time and trouble in experi¬ 
menting with new odors as well as to make up his regular 
line in the most economical manner. 

I have stated elsewhere that hard and fast formulas for 
perfumes are of less value than most persons would be in¬ 
clined to suppose. Sometimes a slight variation in a form¬ 
ula will greatly improve the odor of the perfume and anyone 
engaging in this line of work should cultivate the ability to 
modify any formula he may be using in order to bring about 
such results. It would be impossible to describe just what 
goes to make up a perfect perfume as it would be to ex¬ 
plain in cold type the delicate graduations of color, light 


139 


and shade which give the beauty to a fine painting, but in 
the same manner as an artist learns to appreciate the varying 
effects of light and shade or the musician to immediately 
detect a false or imperfect note, the perfumer learns by 
experience to detect any imperfection or defect in the odor¬ 
ous harmony of a fine perfume and to make such changes 
in the formula from which it is produced as will serve to 
overcome the defects and bring out the true flowery odor 
in all its natural delicacy and beauty. 

In view of the fact that violet perfume is beyond ques¬ 
tion the most popular of all odors, it seems appropriate that 
we should consider it first. In discussing this and all other 
perfumes, I wish to make it plain that the giving of hard and 
fast formulas is not advantageous. To the man who has 
made a study of the work and who has the requisite good 
judgment and cultivated sense of smell, it is only essential 
that he should know what odorous elements are required to 
produce the odor and his own taste will dictate the proper 
proportions. 

As we study the formulas of the old perfumers we are 
impressed with their unsatisfactory nature. The elements 
to which they were confined did not produce a true violet 
odor, notwithstanding the fact that violet pomade washings 
formed the base of the perfume, but instead their products 
were dominated by some foreign note, such as vanilla or 
jasmin. These old-time manufacturers also used extract 
of orris extensively, but this was objectionable to the dis¬ 
criminating user of perfumes, owing to the fact that any 
infusion of orris contains various resins, etc., in addition 
to the irone, the odorous principle, they were trying to sep¬ 
arate. At the present time orris is quite extensively used 
in violet perfume, but it is in the form of an essence or 
extract made from the oil of the root, which gets rid of the 
objectionable portion of the odor. 

For much of the information regarding Synthetic Violet, I am indebted to the 
American Perfume. 


140 


The real worthlessness of the formulas used in attempt¬ 
ing to duplicate the odor of the violet flower was well 
known to the manufacturers and they were constantly 
studying methods of improving their product. These experi¬ 
ments did not result in accomplishing anything of any 
great importance until the year 1893 when Tieman and 
Kruger discovered a method of making ionone or synthetic 
violet. This discovery proved the solution of the entire 
problem and from the time it was made to the present, it 
has been a comparitively simple matter to produce a really 
satisfactory violet perfume. 

By referring to the chapter on synthetics, it will be easily 
understood that the problem which has confronted the expe¬ 
rimenters along this line was, by the combination of va¬ 
rious chemicals to produce a substance which should possess 
the same chemical composition as ionone. Failing in their 
attempts to obtain this from orris root alone, they turned 
their attention to the possibility of using other sub¬ 
stances containing the elements needed, and by the chemical 
processes, isolating these elements and combining them in 
the proper proportions. With this idea in mind experiments 
were made with acetone and citral which resulted in the 
obtaining of a ketone which was identical in composition 
with irone, but the odor of this was entirely unlike that of 
the substance they were attempting to duplicate. Then they 
subjected this product to further chemical action thus iso- 
merizing it with the result that although this compound had 
identically the same number of atoms of the same kind in 
the molecule they were arranged differently. The resulting 
product was exactly what they had been looking for and 
gave forth an odor resembling violets to a most marked de¬ 
gree. By isomerizing a product is meant by bringing about 
of a change in the arrangement of the atoms in the molecule 
without altering their relative proportions. Just as the same 
letters may be arranged so as to spell several different 


141 


words, so the atoms in certain 'molecules may be arranged 
in various ways and with each change of arrangement will 
come a change in the characteristic properties of the sub¬ 
stance. 

For example, starch and sugar are identical in chemical 
composition but the manner of combination of the oxygen, 
hydrogen and carbon atoms is different in the two sub¬ 
stances. By submitting starch to the action of dilute acids 
the re-arangement of the atoms is effected and the resulting 
product is known as glucose, which is a form of sugar. This 
property of certain substances in breaking up the molecules 
and effecting a rearrangement of their component atoms 
is turned to account in the synthesis or artificial production 
of various compounds, and in many cases it is possible to 
produce an artificial compound in this way which, while it 
possesses all the properties of the natural substance it rep¬ 
resents, may be prepared at a small fraction of the cost of 
the natural product. 

Their discoveries and processes were immediately pro¬ 
tected by patents and for a time the price was held so high 
that it was out of the question for the average perfumer to 
make use of their product, but with improved methods of 
production the price was gradually reduced to a point where 
ionone came into general use. 

With the expiration of the original basic patent (Tie- 
man, Mar. 24, 1896, U. S. Patent No. 556943), which ex¬ 
pired before the term for which it was issued had been com¬ 
pleted, owing to the expiration of an earlier English patent 
for the same product and process, certain other manufact¬ 
urers took up the production of ionone. This was contested 
by the original manufacturers and the matter is still some¬ 
what unsettled, however, it is generally conceded that unless 
the processes of products conflict with the Ionone Deriva¬ 
tive patent of March 8, 1896 (Edgar de Clair U. S. Pat. 
No. 600429), which is still in force, that no action can be 


142 


taken against them which will hold in a court of law. The 
original German patent expired in April, 1908. 

The result of the increased production of the article 
has brought the price from about $135 per pound to some¬ 
thing like $72 per pound. $50 per pound is now asked in 
this country for an 8% solution, while up until the last few 
months $100 per pound for a 10% solution has been about 
the usual rate. 

It is customary with perfumers to give their product 
some distinguishing note, hence the wide variation of the 
violet perfumes on the market. This matter will be taken 
up under the proper heads. 

The vehicle of all violet perfume worthy of the name is 
a mixture of extracts from violet, rose and jasmin pomades 
or concretes. Some consider the addition of a little tuberose 
pomade washing an improvement, owing to the sharp sweet¬ 
ness of this product and others use a small percentage of 
cassie to give depth to the odor. 

In violet, as in other perfumes, certain adjuncts or aux¬ 
iliaries to the predominant odor must be used for the pur¬ 
pose of adding body and lasting qualities to the perfume. 
Tincture of orris and vanilla are often used in intensifying, 
but great care should be taken in their employment, espe¬ 
cially the latter. As fixatives, tinctures of musk, civet and 
ambergris are used. Just now there is a strong tendency 
among manufacturers to use artificial musk in place of the 
genuine article and this seems to be a marked improvement, 
this product amalgamating perfectly with the delicate odor 
and being unexcelled for tenacity. 

The more modern makers are using Heliotropin in place 
of vanilla, which also is an improvement, as its flowery 
sweetness blends perfectly with the synthetic violet and 
other products used, making an ideal perfume. 

The true base of the perfume is the Synthetic Violet. 
This should be used in moderation, as increasing the quan- 


143 


tity only results in increasing the cost and imparting a rough 
odor instead of giving a more pronounced odor of violets. 

The following formulas will give a high grade violet 
perfume which will compare favorably with the best on 
the market: 

I. 


Ionone (100%) 

2 

drams 

Heliotropine 

2 

drams 

Oil Orris concrete 

4 

drams 

Oil Violet concrete 

1 

ounce 

Tincture Artificial Musk 

4 

ounces 

Tincture Civet 

\ l / 2 ounces 

Extract Cassie 

4 

pints 

Extract Rose 

2 

pints 

Extract Jasmin 

1 

pint 

Alcohol sufficient to make 

1 

gallon 

Mix and after standing for a 

sufficient time to blend 

properly, filter. A trace of green 

color may 

be added if 

desired. 

IT. 

Violet de Parme. 

Extract Cassie 

15 

ounces 

Extract Rose 

10 

ounces 

Extract Tuberose 

10 

ounces 

Extract Violet 

20 

ounces 

Tincture of Orris 

10 

ounces 

Oil of Bitter Almonds 

3 

drops 

Tincture Artificial Musk 

3 

ounces 

Mix, age and filter. 

III> 

Solution of Ionone (1 in 64) 

1 

pint 

Oil of Orris concrete 

1 

dram 

Oil of Bergamot 

Ya 

dram 

Solution Artificial Musk 

l 

ounce 

Oil Ylang-ylang 

3 

drops 


144 


Extract Jasmine 

3 ounces 

Mix, age and filter. 

Next to violet, the perfume of roses 

is beyond question 

the most popular. While an almost infinite variety of form¬ 

ulas for this odor might be given, I shall confine myself to 

a few which have proven superior to 

most of the others 

which have come to my notice. 

■ 

Cut Roses. 

Oil of Rose 

1 ounce 

Tincture of Rose couci»te 

1 gallon 

Heliotropine 

4 drams 

Tincture of Civet 

1 ounce 

Hyacinth, synthetic 

2 drams 

Mix, age and filter. 

White Rose. 

Extract of Rose 

2 pints 

Extract of Jasmine 

1 pint 

Extract of Violet 

2 pints 

Essence of Patchouly 

J /2 pint 

Essence of Rose 

1 quart 

Mix, age and filter. 

Moss Rose. 

Extract of Rose 

4 pints 

Extract of Orange Flower 

2 pints 

Essence of Rose 

2 pints 

Tincture of Ambergris 

1 pint 

Tincture of Musk 

J4 pint 

Mix, age and filter. 


Tea Rose. 

Extract of Rose 

2 pints 

Extract of Geranium 

2 pints 

Extract of Orange Flower 

J4 pint 

Essence of Rose 

2 pints 

Tincture of Santal 

y 2 pint 


145 


y 2 pint 


Tincture of Orris 

Mix, age and filter. 

Any of the above formulas may be cheapened by dilut¬ 
ing with alcohol to any desired degree. The use of syn¬ 
thetic oil of rose instead of the true oil in making the es¬ 
sence of rose will also be found advantageous from the 
standpoint of cost. 

These formulas as well as all others given under this 
head represent full strength products, the kind that are us¬ 
ually sold as quadruple extracts. In order to reduce the 
price or make a second quality it is only necessary to in¬ 
crease the proportion of alcohol to the odorous matter. I 
wish to say, however, that the talk you sometimes hear of 
making a high grade perfume at a cost of three to four dol¬ 
lars per gallon is not to be relied upon as representing the 
true facts in the case. While it is possible to produce cer¬ 
tain odors at a figure not greatly above these prices, it is 
impossible to make a rose or violet perfume which will 
meet the requirements of critical users without paying a 
considerably higher figure. My advice to all perfume man¬ 
ufacturers would be to produce high grade odors and then 
ask a fair price for them. If you are obliged to cater to a 
cheap trade or come into competition with the class of per¬ 
fumes sold at a few cents per ounce, it is only necessary to 
add sufficient alcohol to the products resulting from the 
formulas given herein to bring down the cost to the re¬ 
quired figure. If you use the formulas as given you may be 
assured that no one will have a better quality of goods 
than yourself and even when considerably diluted they are 
much superior to the odors made from cheap materials, the 
odor being true to nature, and the perfumes differing from 
the better grades only in strength and lasting quality. 

LILAC. 

Most of the lilac perfumes on the market are compounds 
of maguet or terpineol with various other odorous sub- 


146 


stances designed to intensify the odor and render it truer 
to nature. There is on the market what is known as oil of 
lilac, but most of this is fabricated from various synthetics 
and concretes instead of being extracted from the lilac 
flowers. A combination often sold under this name is made 
from terpineol and oil of rose geranium, using about 2 Vz 
drams of the latter to each ounce of terpineol. 

The following formulas have proven satisfactory: 

White Lilac. 


I. 


Tincture of Jasmine 

1 

gallon 

Tincture of Orange Flowers 

8 

ounces 

Tincture of Civet 

8 

ounces 

Tincture of Vanillin 

2 

pints 

Heliotropine 

1 

ounce 

Oil of Lilac 

1 

ounce 

Mix, age and filter. 


• 

II. 

Extract of Orange Flowers 

4 

pints 

Extract of Tuberose 

6 

pints 

Oil of Bitter Almonds 

15 

grains 

Terpineol or Muguet 


ounce 

Tincture of Civet 

4 

ounces 

Mix, age and filter. j 

HELIOTROPE. 

Heliotropine 

5 

drams 

Oil of Cloves 

3 

drops 

Coumarin 

1 

dram 

Oil of Jasmine 

1 

ounce 

Alcohol 

1 

gallon 

Mix, age and filter. 

HYACINTH. 

Hyacinth synthetic 

1 

ounce 

Terpineol 

2 

drams 


147 


Ylang synthetic l l /2 drams 

Alcohol 4 pints 

Mix, age and filter. 


1 


TREFLE. 

This name is applied to a series of odors of the sweet 
clover type. In most of these artificial musk is employed 
and furnishes the pleasant ‘‘after odor” of the perfume. 
The real basis of the odor is a combination which is com¬ 
monly known as lily of the valley and often sold as a per¬ 
fume under that title. The following formula is typical of 
this class of odors: 

Extract of Lily of the Valley 
Amyl Salicylate 
Tincture Artificial Musk 
Oil of Neroli 
Hyacinth synthetic 
Tincture of Civet 
Tincture of Oak Moss 
The tincture of oak moss is made on the basis of two 
pounds of the moss to a gallon of spirit. The extract of 
lily of the valley may be prepared by the following formulas: 


gallon 


100 minims 

4 ounces 
2 drams 

2 drams 

3 ounces 

4 ounces 


Lily of the Valley. 

I. 


Tincture of Tuberose 

24 

ounces 

Tincture of Jasmine 

24 

ounces 

Tincture of Civet 

4 

ounces 

Tincture of Vanillin 

8 

ounces 

Oil of Santal 

2 

drops 

Oil of Linaloe 

2 

drams 

Oil of Lilac, artificial 

20 

drops 

Oil of Coriander 

Mix, age and filter. 

II. 

20 

drops 

Extract of Violet 

3 

pints 


148 


Extract of Jasmine 

5 pints 

Extract of Tuberose 

3 pints 

Tincture of Vanilla 

J /2 pint 

Extract of Rose 

3 pints 

Alcohol 

IS pints 

Oil of Linaloe 

4 ounces 

Oil of Ylang ylang 

1 ounce 

Mix, age and filter. 


CRABAPPLE. 


Extract of Violet 

2 pints 

Extract of Rose 

i pint 

Extract of Jasmine 

y 2 pint 

Extract of Cassie 

y 2 pint 

Essence of Ylang ylang 

3 ounces 

Essence of Linaloe 

1 ounce 

Essence of Neroli 

2 ounces 

Essence of Rose 

2 pints 

Essence of Rose Geranium 

1 pint 

Tincture of Hyacinth synthetic 

1 pint 

Tincture of Musk 

8 ounces 

Oil of Mace 

10 drops 

Alcohol enough to make 

9 pints 

Mix, age and filter. 



JOCKEY CLUB. 

I. 


Tincture of Cassie 


2 pints 

Tincture of Tuberose 


2 pints 

Tincture of Jasmine 


2 pints 

Tincture of Vanillin 


2 pints 

Tincture of Civet 


10 ounces 

Oil of Rose 

' 

1 ounce 

Oil of Bergamot . 

4 

1 ounce 

Mix, age and filter. 




149 


4 


II. 


Extract of Cassie 

1 pint 

Tincture of Ambergris 

12 ounces 

Extract of Rose 

\ l / 2 pints 

Extract of Tuberose 

12 ounces 

Tincture of Orris 

3 pints 

Essence of Rose 

1 y 2 pints 

Oil of Bergamot 

6 drams 

Mix, age and filter. 


III. 


Extract of Rose 

2 pints 

Extract of Cassie 

1 pint 

Extract of Tuberose 

\y 2 pint 

Tincture of Orris 

2 pints 

Tincture of Musk 

2 ounces 

Tincture of Civet 

4 ounces 

Essence of Rose 

4 pints 

Oil of Bergamot 

1 ounce 

Benzoic Acid 

2 drams 

Alcohol 

4 y 2 pints 

Water 

y 2 pint 

Mix, age and filter. 


)NEYSUCKLE. 


Tincture of Rose 

1 pint 

Tincture of Jasmine 

1 pint 

Tincture of Violet 

1 pint 

Tincture of Civet 

1 ounce 

Tincture of Vanillin 

3 ounces 

Tincture of Artificial Musk 

2 ounces 

Oil of Rose (artificial) 

1 dram 

Oil of Bergamot 

1 dram 

Oil of Angelica 

5 drops 

Oil of Sandalwood 

J4 dram 

Alcohol enough to make 

gallon 

Mix, age and filter. 



150 


CARNATION. 

Oil of Cloves 

20 

drops 

Extract of Cassie 

1 

pint 

Extract of Jasmine 

1 

pint 

Extract of Orange Flowers 

4 

pints 

Extract of Rose 

2 

pints 

Tincture of Civet 


pint 

Tincture of Vanilla 

& 

pint 

Tincture of Storax 

4 

ounces 

Tincture of Ylang ylang . 

1 

pint 

Mix, age and filter. 

ORIENTAL BLOSSOMS. 

Oil of Neroli, synthetic 

10 

drops 

Oil of Rose, synthetic 

6 

drams 

Oil of Sandalwood 

2 

drams 

Civette (synthetic civet) 

10 

drops 

Muguet 

3 

drams 

Artificial Musk 


dram 

Alcohol sufficient to make 


gallon 

Mix, age and filter. 

FRANGIPANNI. 

Oil of Rose, synthetic 

4 

drams 

Oil of Rose Geranium 

2 

drams 

Oil of Bergamot 

2 

drams 

Oil of Sandalwood (true) 

4 

drams 

Oil of Neroli 

4 

drams 

Tincture of Artificial Musk 

8 

ounces 

Tincture of Vanillin 

8 

ounces 

Tincture of Orris 

2 

pints 

Cinnamon Water U. S. P. 

8 

ounces 

Stronger Orange Flower Water 

8 

ounces 

Alcohol sufficient to make 

1 

gallon 

Mix, adding the water last. Age and filter. 


151 


The tincture of artificial musk for this formula is made 
on the basis of 25 grains of artificial musk to a pint of alco¬ 
hol. The tincture of vanillin is made on the basis of one 
ounce of vanillin to a gallon of alcohol. 

SPECIAL BOUQUET ODORS. 

These perfumes are suitable for marketing under 
any special title you may select. 

L 


Extract of Jasmine 

3 pints 

Extract of Tuberose 

\ l / 2 pints 

Extract of Cassie 

18 ounces 

Extract of Rose 

12 ounces 

Essence of Rose 

12 ounces 

Tincture of Coumann 

6 ounces 

Tincture of Civet 

6 ounces 

Oil of Bergamot 

1 ounce 

Oil of Rose Geranium 

1 ounce 

Oil of Neroli 

e 

1 dram 

Oil of Rose, synthetic 

1 dram 

Oil of Cardamon 

1 dram 

Mix, age and filter. 

II. 

Extract of Orange Flowers 

40 ounces 

Extract of Cassie 

20 ounces 

Extract of Tuberose 

20 ounces 

Extract of Jasmine 

20 ounces 

Essence of Rose 

10 ounces 

Essence of Rose Geranium 

10 ounces 

Tincture of Ambergris 

4 ounces 

Tincture of Musk 

4 ounces 

Mix, age and filter. 

III. 

• 

Extract of Violet 

4 ounces 

Oil of Bergamot 

2 drams 


152 


Grain Musk 

20 grains 

Oil of Sandalwood 

1 drop 

Oil of Lavender Flowers 

2 drams 

Oil of Rose 

\]/2 drams 

Orange Flower Water 

3 ounces 

Alcohol enough to make 

2 pints 

Mix, age for at least thirty days, 

then filter. 

IV. 


Extract of Rose 

4 ounces 

Extract of Violet 

4 ounces 

Extract of Tuberose 

4 ounces 

Tincture of Vanilla 

1 ounce 

Tincture of Tolu 

1 ounce 

Tincture of Musk 

1 ounce 

Oil of Neroli 

3 drops 

Oil of Bitter Almonds 

2 drops 

Alcohol enough to make 

1 pint 


TOILET WATERS. 

They are simply dilute perfumes, the better class having 
no water whatever in their composition. They may be made 
of any desired strength by simply diluting any of the above 
perfumes with alcohol. A good general formula will be two 

pints of any of the above odors with alcohol sufficient to 
make one gallon. Of course, they may be made still cheaper 
by increasing the proportion of alcohol. 

If desired to add water to these products, it should be 
added until the mixture begins to turn milky and will not 
clear up by shaking. Allow to stand for several days, then 
filter, throwing a handful of powdered carbonate of mag¬ 
nesia into the filter, if necessary, to clear the product. 

EAU DE COLOGNE. 

It would be difficult if not impossible to say definitely 
to whom the discovery or invention of Eau de Cologne 
should be credited, several different persons laying claim to 


153 


the honor and considerable difference of opinion on the sub¬ 
ject existing among students of the history of perfumery. 
The most authentic evidence available seems to point to one 
Johan Maria Farina, a perfumer of Cologne, Italy, as the 
one to whom the honor really belongs, the discovery being 
made between the years 1690 and 1709. At any rate the 
name Farina in connection with a cologne water was for 
many years considered a guarantee of excellence and even 
though it has lost much of its former prestige by being ap¬ 
plied rather indiscriminately to products of very ordinary 
quality, it is still considered a valuable trade mark by at 
least one prominent firm of perfumers. 

Probably no other article of commerce has ever had so 
many different formulas given for its production as this, 
my own collection containing over three hundred different 
varieties. From this list I have selected the following as 
being typical of the best grades now on the market: 

I. 


Oil of Neroli 

1 ounce 

Oil of Rosemary 

ounce 

Oil of Sweet Orange 

10 drams 

Oil of Citron 

10 drams 

Oil of Bergamot 

Yi ounce 

Alcohol 

1 gallons 

Mix, age and filter. 


II. 


Oil of Bergamot 

100 minims 

Oil of Lemon 

50 minims 

Oil of Portugal 

30 minims 

Oil of Petit Grain 

10 minims 

Oil of Lavender 

20 minims 

Oil of Rosemary 

15 minims 

Alcohol 

30 ounces 

Rose Water 

9 drams 


154 


Orange Flower Water 

9 drams 

Distilled Water 

* 

9 drams 

Mix the oils with the alcohol and 

set aside for a week. 

shaking frequently, then add the waters which have been 

previously mixed, let stand for another week and filter. 

III. 

Oil of Bergamot 

2 drams 

Oil of Lemon 

1 dram 

Oil of Neroli 

20 drops 

Oil of Organium 

6 drops 

Oil of Rosemary 

20 drops 

Alcohol 

20 ounces 

Orange Flower Water 

1 ounce 

Mix, age and filter. 

EAU DE COLOGNE OIL. 

i 

Oil of Bergamot 

8 ounces 

Oil of Lemongrass 

1 ounce 

Oil of Lavender 

4 ounces 

Oil of Lemon 

2 ounces 

Oil of Neroli 

2 drams 

Oil of Rosemary 

1 ounce 

Alcohol 

1 pint 

Mix. 

This is to be used for making cologne, using one ounce or 

more to a gallon of alcohol, according to the strength de- 


sired. 

FLORIDA WATER. 

This is a combination of odorous substances and the va¬ 
rieties are almost as numerous as in the case of Eau de 
Cologne. 

I. 


Oil of Lavender 
Oil of Bergamot 
Oil of Cinnamon 


155 


^2 ounce 
1 ounce 
1 dram 


Oil of Cloves 
Oil of Neroli 
Tincture of Musk 
Alcohol 


y 2 dram 
y 2 dram 
y 2 ounce 
45 ounces 


Cinnamon Water U. S. P. enough to make y 2 gallon 
Mix the ingredients in the order given, let stand for a 
week or two and filter. 

II. 


Oil of Bergamot 

10 

drams 

Oil of Lemon 

6 

> 

drams 

Oil of Lavender 

' 1 

ounce 

Oil of Sweet Orange 


ounce 

Oil of Cloves 

i 

dram 

Oil of Cinnamon 

i 

dram 

Oil of Neroli 

/ ' i 

• « 

dram 

Rose Water 

2 

pints 

Alcohol 

1 

* « i 

gallon 


Mix, age and filtei. 

VIOLET WATER. 

Extract of Violet 1 pint 

Extract of Cassie i 6 ounces 

Tincture of Rose 6 ounces 

Tincture of Orris • 1 pint 

Ionone Solution (10%) 1 

Alcohol sufficient to make 1 

Mix, age and filter. 

This product is usually colored green, using a consid¬ 
erably higher percentage of color than is used in the violet 
perfume. 


ounce 

gallon 


LAVENDER WATER. 

This is distinctly an English specialty, holding about the 
same position of importance in that country that Florida 
water does in the United States. 


156 


I. 


Oil of Lavender 
Oil of Bergamot 
Tincture of Ambergris 
Tincture of Musk 
Oil of Angelica 
Oil of Rose 

Alcohol sufficient to make 
Mix, age and filter. 

II. 


4 ounces 
2 ounces 
1 ounce 
1 ounce 
16 drops 
24 drops 
1 gallon 


Oil of Lavender 
Oil of Bergamot 
Tincture of Ambergris 
Alcohol enough to make 


1L> ounces 
y 2 ounce 
14 ounce 
7 pints 


Mix, age and filter. 

In making up the above formulas, English oil of laven¬ 
der should be used to get the highest quality of products. 
The mixture should be allowed to age for at least a month 
before filtering. 


COLORS FOR PERFUMES. 

The chief object to be aimed at in coloring perfumes is 
to obtain a color which will not in any way affect the odor 
and will be permanent to light. Probably it would be the 
best plan to buy these colors from some concern making a 
specialty of this class of goods as these concerns employ 
expert color makers who have learned by long experience 
'how to produce the best possible coloring material for the 
specific purpose for which it is intended. In the absence of 
these colors, the anilines offer a simple solution of the prob¬ 
lem of coloring perfumes. These may be had in an almost 
endless variety of colors and are fairly permanent to light. 

There is a tendency on the part of amateur perfume 
makers to overdo the coloring of their products. This is 
objectionable, the merest trace of color sufficing to give the 


157 


perfume an attractive appearance. If too much color is 
used the perfume will be likely to stain fabrics with which 
it comes in contact. 

Chlorophyll makes a fine green color for violet and \fy 
using varying proportions of tincture of tumeric or saffron 
with either chlorophyll or green aniline a series of very 
pleasing color effects may be obtained. 

The best rule to be followed in coloring perfumes is to 
note the colors used by the largest concerns in this line and 
then to color your products accordingly. There is a grow¬ 
ing tendency toward marketing many'odors in a water white 
or uncolored form and the idea seems a very good one 
except in cases where your trade demands a colored product. 

The coloring of perfumes seems to be based on no rule 
except that of usage. No one knows just why a violet per¬ 
fume should be given a green tint, but nine out of every ten 
manufacturers use this color for their violet odor. If you 
follow the lead of the best makers in the matter you cannot 
go far wrong. 

Toilet waters are given the same colors as the perfumes 
of the same odor, but are generally higher colored than the 
perfumes. 

SACHET POWDERS. 

4 

Sachet powders consist of two very distinct parts; the 
base and the perfuming element. In some cases these are 
combined by using lavender flowers, etc., as a base but the 
more modern powder depends upon the use of some ob- 
sorbent base and liquid perfume for its effect. 

The best base for sachet powder is orris root, which 
may be had at 8 to 10 cents a pound for the Verona and 
from 12 to 15 cents per pound for the Florentine. 

If you desire to add other substances to this base you 
have the choice of powdered sandalwood or cedarwood, 
which should only be used in minute quantities, powdered 


158 


white rose leaves, and other aromatic flowers, woods, gums, 
etc. The orris alone, however, makes an ideal sachet base. 

If the orris is desired colored, put the powdered orris in a 
large mortar and add to it gradually with constant mixing • 
enough Diamond Dye of the desired color, dissolved in 
water, to give the shade desired. 

Spread out thin and dry thoroughly. Then use enough 
of this colored powder with the balance of the uncolored 
powder to make the whole bulk of the orris used of the de¬ 
sired shade. The powder should be about a 20-40, that is, 
not so fine as to pass through a 40 mesh sieve and none so 
coarse as not to pass through a 20 mesh sieve. 

For a perfume use any liquid perfume in concentrated 
form. 

The perfume is poured over the powders gradually with 
constant mixing in a mortar. The orris absorbs the per¬ 
fume and holds it almost indefinitely. Some manufacturers 
use bran or saw dust for a cheap powder base/ but both of 
these are likely to develop a disagreeable odor after stand¬ 
ing for awhile which makes them unsuited to the purpose. 

SOLID PERFUMES. 

These are compounds of paraffin with various essential 
oils or other odorous substances. The general proportions 
are one-half to one dram of the perfuming oil to each ounce 
of paraffin. 

In making these the paraffin is melted on a water bath 
and allowed to cool without stirring until it becomes creamy; 
the perfumes are then stirred in and the mass poured into 
molds of the desired size and shape. These molds may be 

made of tin and to facilitate the removal of the compound 

/ 

from the mold, the latter is generally brushed over with a 
strong solution of soap before pouring in the wax. If any 
trouble is experienced in removing the finished blocks from 
the mold, dipping in hot water will usually make it easy to 


159 


remove them. Any combination of essential oils, etc., may 
be used as the perfuming element; the following formulas 


having been extensively used : 


Paraffin 4 ounces 

Oil of Lavender 2 drams 

Oil of Bergamot 2 cjyams 

Oil of Cloves 1 dram 

Oil of Rose Geranium 3^ dram 

Vanillin 8 grains 

Oil of Sweet Almonds 1 dram 

Rub up the vanillin with the almond oil, adding the 

other oils, and mixing well before combining with the para¬ 
ffin. 

II. 

4 


Paraffin 
Oil of Linaloe 
1 leliotropine 
Oil of Bergamot 


'2 

1 


ounces 

drams 

dram 

dram 

dram 

dram 


Oil of Lemon 
Oil of Sweet Almonds 

N \ 

Mix as directed for the preceeding formula. 

Another variety of solid perfumes have a base of plaster 
of Paris saturated with the odor. These have been sold 
quite extensively, encased in filagree work and having a pin 
or ring attached so that they may be worn on the pei on. 
Put up in this way they have formed the basis ot many 
“trust schemes” and, judging from the number of firms 
ban 1 ling them, must have proved good sellers. 

In making this class of perfumes 10 ounces of plaster 
of Paris is mixed with one dram of common salt and made 
into a cream with water. Generally some aniline color is 
added, this color varying with the odor of the perfume used. 
This aniline is dissolved in the water used in mixing up the 
plaster. 


160 


The perfuming oils are rubbed up with the plaster in a 
mortar before moistening it and when they are thoroughly 
mixed the water is added, the whole mixed to a cream or 
paste and cast in molds of the required size and shape. 

For a violet perfume block use: 

Ionone 1 dram 

Oil of Neroli 10 drops 

Oil of Rose 6 drops 

Mix with the quantity of plaster specified above as di¬ 

rected and form into cakes. 


SECTION VI 

MEDICAL SPECIALTIES. 


The term patent medicine as commonly applied is a mis¬ 
nomer, but few of the multitude of medicines now on the 
market being patented. In years gone by it was customary 
to patent any particularly meritorious medical compound 
which might be discovered, but as time went on the manu¬ 
facturer came to realize that by doing this he was simply 
making his formula and process public property and that 
he could much better protect his own interests by register¬ 
ing his trademark and holding his formula a secret, thus 
rendering it necessary for those who would unlock the 
secret of his preparations to call to their aid the art of a 
skilled analytical chemist. 

There is much which might be said both for and against 
proprietary medicines. On the one hand, there is no ques¬ 
tion but that many of these preparations possess a high de¬ 
gree of merit, that they often do cure cases of illness which 
have seemed to resist all other methods of treatment and 
that they furnish a cheaper form of medication than can 
be obtained from the regular practitioner; on the other hand, 
it must be confessed that they often do harm, both on ac¬ 
count of the ingredients they contain not being suited to the 
requirements of the one taking them and because persons 
who really require the services of a physician sometimes 
refrain from calling one until their ailments have reached 
a very advanced stage, depending upon their favorite medi¬ 
cine to bring about a cure of some disease to which it is not 
in any way adapted and thus prolonging their suffering, and 


162 


it cannot be denied in some cases, actually inviting a fatal 
termination to their afflictions. It must also be admitted 
that certain proprietary medicines contain dangerous and 
harmful ingredients and last but not least that the large ma¬ 
jority of them are claimed to accomplish results which it 
is manifestly impossible for them to bring about. 

The weakest point of the proprietary medicine business 
lies in the fact that the patient is required to make his or her 
own diagnosis of their ailments and that the average mortal 
who has not had the advantages of a medical education is 
unable to do this intelligently is self evident to any fair 
minded person. While the physician sometimes makes mis¬ 
takes, in all fairness it must be admitted that he is in much 
better position to determine the nature of any illness than 
one who has not made a study of the subject and that his 
personal contact with his patients and the resulting knowl¬ 
edge of their condition and requirements, enables him to se¬ 
lect the proper form of treatment to much better advantage 
than would be possible to some one, no matter how compe¬ 
tent or well educated, who has never seen the person whom 
he is presuming to treat. 

The whole subject may be summed up very tritely in the 
words of a certain physician who said: “If Bill Jones has 
pneumonia, treat Bill Jones, not the pneumonia,” which 
statement when analyzed means simply that the personal ele¬ 
ment is the greatest factor in any form of medical treat¬ 
ment. A medicine which would be well suited to a strong 
man suffering from some malady might not at all meet the 
requirements of a delicate lady afflicted with the same dis¬ 
ease. And the difference is not one of dosage merely, as 
some persons are unable to bear even the smallest doses 
of certain medicines which exert decidedly curative effects 
on other persons having the same pathological symptoms. 

In short, the proprietary medicine business may be said 
to be the most profitable and the least satisfactory, aside 


163 


\ — ^ 

from the financial part, of all forms of proprietary manu¬ 
facture. The best the manufacturer can do is to adapt his 
medicines to the average human being leaving the rest to 
chance, and when we take into consideration that the “aver¬ 
age” man or woman is a very rare individual, we cannot 
help feeling that chance has considerably the long end of 
the bargain. 

Much of the reputation gained by most of the popular 
proprietary medicines must be attributed to the fact that 
human nature is prone to magnify its ailments and to con¬ 
sider even the most trivial departures from normal health as 
being very serious. This is especially true when the imag¬ 
ination is helped out by the average “patent medicine” lit¬ 
erature with its voluminous lists of symptoms indicating the 
necessity of using Dr. Killem’s Liveforever Compound or 
some other conoction with an equally alluring title. In fact, 
it would be impossible for any man with a grain of faith 
approximating the oft quoted “mustard seed” in size, to read 
these lists without considering himself afflicted with some 
one or more of the diseases to which they are supposed to 
appertain. Those instances where they have “cured when 
all others have failed” are due either to nature having 
brought the illness to a favorable termination or else the 
medicine happening to be exactly what the patient in his or 
her condition needed to accomplish the cure, and because 
this result has been accomplished in one instance is no real 
reason for believing that it would do so in the majority of 
similar cases. 

That nature does bring about cures unaided, is an unde¬ 
niable fact. Fortunately for mankind, most of the com¬ 
moner forms of disease have a tendency to “run themselves 
out” in a comparitively short length of time. Such ailments 
as consumption and cancer are notable exceptions to this 
rule, but in these diseases there is little that medical science 


164 


can accomplish. A well known physician when asked what 
to take to cure a cold, replied, “take three days,” this being 
about the length of time required for the symptoms of this 
affliction to abate naturally. We are all inclined to give the 
credit of curing any disease to the particular medicine we 
may be taking at the time the symptoms of the disease be¬ 
gin to disappear, when in fact the real curative agent may 
have been a medicine which we had abandoned some time 
previously, or even the result of purely natural processes 
which the medicines used did not affect in one way or the 
other. 

I do not wish to be understood that I condemn all pro¬ 
prietary medicines indiscriminately. On the contrary, I be¬ 
lieve that such preparations have a place in our present sys¬ 
tem of life and if we eliminate the disguised cocktails and 
narcotic laden proprietaries from the market and then put 
medicine advertising on the same basis adapted with other 
lines that the proprietary medicine business will be elevated 
to the rank of an honorable vocation and the ‘‘medicine 
man” will become what he has all these years claimed to be— 
a public benefactor. 

If you desire to market a medicine let it be something 
which has genuine merit. Keep your preparation free from 
deleterious ingredients and do not let low cost of production 
tempt you to offer an inferior product. Keep away from 
“cure-alls” and remedies for incurable diseases. In your 
advertising avoid bombast and false claims, depending upon 
logical reason-why arguments to bring you a fair share of 
the trade in the territory you are working. Give the public 
an honest medicine and charge them a fair price for it and 
you will have little to regret either from the standpoint of 
financial results or the inner workings of your own con¬ 
science. 

Remember that too much must not be expected of any 
medicine. Some cases of almost every disease are incurable 


165 


and where even the best physicians often fail to accom¬ 
plish a cure, it cannot be logically expected that any remedy 
will cure every case of the ailments for which it is recom¬ 
mended. The formulas I offer for the various types of 
medical preparations have been carefully selected to meet 
the requirements of the majority of patients suffering from 
the conditions for which they are recommended, and I have 
scrupulously avoided giving any formulas which would be 
likely to produce untoward results in any case. 

In the following formulas wherever the dose of a rem¬ 
edy is stated it must always be taken to mean the proper dose 
for the average adult. It is evident that in the case of deli¬ 
cate individuals and children the dose should be proportion¬ 
ately reduced. The following tables will aid you in figuring 
the doses for children of various ages, being the ones com¬ 
monly used by physicians for that purpose. 

Youngs’ rule is, that taking the adult dose at unity the 
fraction thereof, proper for a child of given age may be 
found by the formula. 

Age 


Age + 12 

that is, that the age of the child is to be divided by the age 
plus twelve, which will give a fraction representing the 
proper part of the adult dose to be given. 

For example, at age six, the operation becomes, 

6 6 1 

6+12 18 3 

therefore a child of six years old would take one-third of 
the adult dose. 

Cowling’s rule is that the proper fraction of the adult 
dose for a child at any age may be found as follows: 

Age at next birthday 

24 


166 





Thus, to find the dose for a child of six years, we would 
add one to the age and divide by twenty-four. This gives us, 

6+1 7 


24 24 

which is a trifle less than one-third, the two rules producing 
very similar results. 

Of all the proprietary medicines on the market the Sarsa¬ 
parilla Compounds have the largest sale. They are put up 
under various names and titles, as Alteratives, Blood 
Cleansers, Blood Searchers, Blood Purifiers, Medical Dis¬ 
coveries, Resolvents, etc., but are best known and most fre¬ 
quently sold as “Sarsaparilla” or “Sarsaparilla Compound.” 
Although this is probably, from a medical standpoint, the 
least valuable of the drugs composing the preparation, and 
in spite of the fact that physicians claim that the extraor¬ 
dinary alterative properties ascribed to this drug are in a 
great measure imaginary, the name has come to be, to the 
average unscientific person, the synonym of all things de¬ 
sirable in the way of a blood purifier. 

This condition is largely due to the persistent advertis¬ 
ing of Hood, Ayer and other of the large concerns putting 
out a medicine of this kind, who for a number of years 
have kept the name constantly before the public and al¬ 
though it is undoubtedly true that “a rose by any other 
name would smell as sweet” and that the same medicine 
under another name would prove quite as efficacious, it is 
very unlikely that any other name could be found which 
would appeal so strongly to the popular mind. 

It is evident that the cost of a preparation of this kind 
depends principally upon its strength and by increasing the 
proportion of water to the other ingredients it may be re¬ 
duced to almost any figure specified, but it is equally true 


167 



that there must be a limit below which the medicinal action 
of the preparation would cease to be apparent. Therefore, 
it is more to the purpose that the prospective manufacturer 
should concern himself with how much he can afford to pay 
instead of how cheap he can make his product. 

In submitting the formulas herewith I have not at¬ 
tempted to make the cost of manufacture as low as pos¬ 
sible, regardless of quality, but have given formulas of 
such a nature that a medicine of fair strength may be made 
from them, preferring to allow the manufacturer to re¬ 
duce the strength to fit his own ideas of the profits he ought 
to make. However, as your profits will depend more upon 
the building up of a permanent trade than upon the profits 
from single sales, ordinary prudence would dictate that the 
quality should be such as to conduce to re-orders on the 
part of persons buying the medicine. 

Two processes are open to the maker of this medicine. 
The first and simplest is to use the fluid extracts of the 
drugs instead of the drugs themselves. The other process, 
while undoubtedly making the cost of manufacture lower, 
is a more complicated one and requires the use of some 
apparatus in extracting the medicinal principles from- the 
drugs. Formulas for both processes follow and I would 
suggest that the former be used only where the manufacture 
is carried on in a small way. 


SARSAPARILLA COMPOUNDS. 

I. 


Fluid Extract Sarsaparilla (Honi 

Liras)1 

Fluid Extract Yellow Dock 

1 

Fluid Extract Stillingia 

1/2 

Fluid Extract of Mandrake 

1 

Potassium Iodide 

6y 2 

Iron Iodide 

40 

Alcohol 

1 

Sugar 

6 


pint 

pint 

ounces 

ounce 

drams 

grains 

pint 

ounces 


168 


Water sufficient to make y 2 gallon 

Mix the fluid extracts, add the alcohol and water, then 
dissolve the iodides and the sugar in the liquid by agita¬ 
tion. 

This formula produces a concentrated product similar 
to the highest types of this remedy on the market. The 
dose is from one-half to one teaspoonful, three or four 
times a day. For a weaker medicine dilute with water, or 
better, with syrup or simple elixer to the desired degree. 

Another formula which will produce a high grade prod¬ 
uct is as follows: 


II. 


Fluid Extract Sarsaparilla 

1 pint 

Fluid Extract Stillingia 

1 pint 

Fluid Extract Yellow Dock 

1 pint 

Podyphyllin 

45 grains 

Water 

Yi gallon 

Simple Elixir 

gallon 

Alcohol 

F 2 gallon 

Potasium Iodide 

2 ounces 


Mix the fluids and dissolve the podyphyllin and potas¬ 
sium iodide in the mixture; then filter. 

Dosage, same as No. 1. 

As in the case of the preceeding formula this product 
may be diluted to any desired degree with water, syrup 
or simple elixer, should it be deemed desirable to produce 
a cheaper preparation. 

In manufacturing this remedy directly from the roots, 
etc., a water bath percolator is required. In its simplest 
form this apparatus consists of a tin cylinder open at the 
top and having a funnel shaped outlet at the bottom. This 
cylinder is surrounded with another cylinder or jacket, 
through the bottom of which the stem of the percolator 
projects to admit of collecting the percolate. In use, this 
outer cylinder or jacket is filled with water, which is changed 


169 


from time to time to keep it at the desired temperature. Til 
manufacturing on a large scale, the apparatus is generally 
made from iron with the interior of the percolator tinned 
or enamelled, and means are provided for furnishing a 
constant supply of steam or hot water in the outer chamber 
so as to render it easy to maintain any desired temperature 
as long as may be desired. 

III. 


Mexican or Honduras Sarsaparilla 

1 pound 

Stilingia 

1 pound 

Burdock Root 

6 ounces 

Blue Flag Root 

3 ounces 

Mandrake Root 

3 ounces 

Senna Leaves 

3 ounces 

Prickly Ash Bark 

lp 2 ounces 

Potasium Iodide 

2 ounces 

Dilute Alcohol (50%) 

1 gallon 

Sugar 

10 pounds 

Water sufficient to make 

2 gallons 


The drugs should be ground for percolation, and may 
be purchased in this form from any good wholesale drug 
house. Mix the drugs intimately and moisten them with 
one-half gallon of the dilute alcohol. Macerate for twenty- 
four hours, then pack moderately tight, in the percolator 
and add the remainder of the dilute alcohol. Stand in a 
warm place for twenty-four hours longer; then heat mod¬ 
erately for about an hour. The bottom of the percolator 
may now be opened, and the percolation commenced. It 
should be percolated rather slowly and when the liquid 
ceases to drip water should be poured over the drugs until 
one and one-half gallons of percolate have been collected. 
The heat should be maintained in the outer chamber dur¬ 
ing the entire process. Dissolve the potassium iodide in 
the percolate and after standing for twenty-four hours, 


170 


filter, adding sufficient water through the filter to make two 
gallons. Dissolve the sugar in the liquid and bottle. 

Generally some flavoring material, as various essential 
oils, are added to the mixture to improve the taste. For 
this purpose any desired proportions of oil of wintergreen 
or sassafras, or a combination of the two, may be used. 
These oils should be dissolved in alcohol and added to the 
liquid, after filtering, in sufficient quantities to give the 
desired flavor. This flavoring material may also be added 
to either of the preceeding formulas, if desired. 

The cost of these preparations will vary with the quan¬ 
tities in which the materials are purchased, large lots cost¬ 
ing less proportionately than smaller ones. On account of 
market fluctuations in drugs and chemicals of all kinds it 
would be of no practical value to give the cost of making 
up the medicines. This information may be easily obtained 
by consulting up-to-date price lists or asking your whole¬ 
sale dealer for prices on the materials required. 

It is quite probable that glycerin might be used in these 
formulas to replace at least a portion of the alcohol. There 
is a growing tendency among manufacturers of proprie¬ 
tary medicines to use as little alcohol as possible in their 
preparations, this being occasioned by the lower cost of 
glycerin and partly by the agitation against the use of alcohol 
in any form in medical specialties which has recently as¬ 
sumed much importance. 

While on the subject of alterative remedies it may not 
be out of place to give the published formulas of some of 
the better known proprietaries in this line. The various drug 
and medical journals have published considerable informa¬ 
tion upon this subject during the past few years, the form¬ 
ulas herewith being drawn from these sources as indicated. 

CUTICURA RESOLVENT. 

This preparation is said to be, 

Aloes Socotrine 1 dram 


171 


Rhubarb, powdered 

1 dram 

Potassium Iodide 

36 grains 

Whiskey 

1 pint 

Macerate over night and filter. 


— St. Louis Druggist. 

GREEN’S AUGUST FLOWER. 

The following is said to make a 

preparation similar: 

Rhubarb 

360 grains 

Golden Seal 

90 grains 

Cape Aloes 

16 grains 

Peppermint Leaves 

120 grains 

Carbonate of Potassium 

120 grains 

Capsicum 

5 grains 

Sugar 

5 ounces 

Alcohol 

3 ounces 

Water 

10 ounces 

Essence of Peppermint 

20 minims 

Powder the drugs and macerate with the mixed alcohol 

and water for seven days; filter and add enough diluted 

alcohol to make the product measure one pint. 

—New Idea. 

KICKAPOO INDIAN SAGWA. 

The following formula is said 

to make a preparation 

which is hard to distinguish from the proprietary article: 

Capsicum 

1 ounce 

Ground Rhubarb 

4 ounces 

Aloes 

4 ounces 

Ground Mandrake Root 

8 ounces 

Gum Guiacum 

1 pound 

Cubebs crushed 

1 pound 

Licorice ground 

1^2 pounds 

Sal Soda 

20 ounces 

Alcohol 

6 ]/ 2 gallons 

Water 

36 gallons 


172 


Macerate all except the soda in dilute alcohol for twenty- 
four hours, then percolate and add remainder of water and 
soda. 

RUSSELL’S BOTANIC KING. 

Russell’s Botanic King, Chester, Pa., consists, acocrding 
to the label, of a combination of pure extracts of dandelion, 
mandrake, buehu, queen’s root, Puruvian bark, etc., and the 
“et cetera” we think is cape aloes, judging from the odor 
and general appearance, and this constitutes probably the 
bulk of the mixture. It is a coarse, brownish-black powder, 
put up in a turned wood box (well caked together in this 
example), the box being two inches in diameter by one and 
one-eighth inches deep, bearing pink label on top and around 
the edge. The Botanic King is stated to be a medicine of 
rare excellence, and the best one made for the liver, stom¬ 
ach, kidneys, bowels and blood. The directions are that 
the contents of the box shall be dissolved in a quart of 
water, and the dose for an adult a wineglassful, night and 
morning; and for a child a teaspoonful, night and morning. 
From the superficial examination we have made, we should 
judge that it consists, as Dr. Russell states on the label, of 
a mixture of powdered extracts of dandelion, buchu, yellow 
dock and Peruvian bark, each ten parts; aloes fifty parts. 

—New Idea. 

SWIFT’S SYPHILLITIC SPECIFIC (S. S. S.). 

Speaking of this preparation the Druggist’s Circular 
says: “We do not know the composition of this nostrum.” 
They refer to a note on the subject appearing in a previous 
issue, in which Dr. Cull of Camilla, Ga., is quoted as having 
said that he had used the mixture before Swift was born, 
and that it had always proven efficacious. His formula 
which was rather crude and indefinite as to quantities, was 
given. Put into pharmaceutical shape it is about as follows: 

Fluid Extract of Fringe Tree Bark 1 ounce 


173 


Fluid Extract of Prickly Ash Bark 

4 drams 

Fluid Extract of White Sumach 

2 drams 

Fluid Extract of Red Sumach 

2 drams 

Fluid Extract of Sarsaparilla 

6 drams 

Copper Sulphate 

8 grains 

Pyroligneous Acid 

20 drops 

Alcohol 

4 ounces 

Water sufficient to make 

16 ounces 


Another formula which is given as being similar to this 
preparation calls for the use of stillingia, poke root, sarsa¬ 
parilla, nitrate of potash, a small quantity of iron and suffi¬ 
cient alcohol for its preservation. 

Still another formula for this same preparation was 
printed some years ago in The Medical Brief. In this in¬ 
stance it is prepared directly from the crude materials. 
The formula follows: 

Old Man’s Gray Beard Root 
(Chionanthus Yirginica') 

Prickly Ash Root 
White Sumac Root 
Red Sumac Root _ 

Sarsaparilla Root 
Sulphate of Copper 

Bruise the gray-beard and sumac roots and put them with 
the sarsaparilla into an iron pot sufficient to hold eight 
gallons of water, or cover the roots completely with the 
water. Cover the pot with pine tops and boil slowly until 
the liquid assumes the color of ink. Strain while warm, 
add the sulphate of copper and good Holland gin sufficient 
to prevent fermentation. 

No mention is made, in the accompanying directions, of 
the prickly ash root, but it is assumed that it is to be in¬ 
fused with the other drugs. 

Several of the most prominent manufacturers of pro¬ 
prietary medicines have made public their formulas, at least 


1 bushel 

16 ounces 
8 ounces 
8 ounces 
10 ounces 
8 drams 


174 


so far as ingredients go. While this information has been 
widely disseminated in their advertising literature, it may 
prove interesting to have it here for convenient reference. 


AYER’S SARSAPARILLA. 

According to the formula given out by the manufactur¬ 
ers of this remedy, each fluid ounce represents: 

Sarsaparilla Root 
Yellow Dock Root 


Licorice Root 
Buckthorn Bark 
Burdock Root 
Senna Leaves 
Black Cohosh Root 
Stillingia Root 
Poke Root 
Cinchona Red Bark 
Potassium Iodide 


10 grains 
8 grains 
8 grains 
4 grains 

3 grains 
2 grains 
2 grains 

4 grains 

1 grain 

2 grains 
4 grains 


Solvent—Alcohol, 10^4 minims to each fluid dram; gly¬ 
cerin, syrup, water. 


HOOD’S SARSAPARILLA. 

According to the information published by the manu¬ 
facturers of this remedy, it contains sarsaparilla, yellow 
dock, pipsissewa, uva ursa, juniper berries, mandrake and 
dandelion. No information is- given as to the quantities 
used . 


PERUNA. 

According to the advertising matter of the manufacturers 
of this remedy, it contains, cubebs, hydrastis canendensis, 
corydalis formosa, collinsonia, cedron seed, ginger, senna, 
glycerin and a very small proportion of the oil of columba. 
The label states that it contains 18% of alcohol by volume. 
The proportion of the other ingredients is not stated. 


175 


DR. PIERCE’S GOLDEN MEDICAL DISCOVERY. 

According to the information sent out by the World s 
Dispensary Medical Association, proprietors of Dr. Pierce s 
medicines, the Golden Medical Discovery is made from: 
Golden Seal Root (Hydrastis Canandensis) 

Queen’s Root (Stillingia Sylvatica) 

Stone Root (Collinsonia Canandensis) 

P)leck Cherry Bark (Prunus Virginica) 

Bloodroot (Sanguinaria Canandensis) 

Mandrake Root (Podyphyllin Peltatum) 

Chemically Pure Glycerin 
Pure Water. 

Borate of Soda, a very small quantity ( about one 
grain to the dose of the “Discovery.’’) 

No information is given as to the proportions of the dif¬ 
ferent ingredients or the manner of preparing the medicine. 

Remedies of this kind are generally put up in twelve 
ounce, heavily panelled bottles. Such bottles appear con¬ 
siderably more capacious than they really are, being not far 
from the size of a regulation, plain, sixteen ounce bottle. 
In the matter of label and wrapper for this product, you 
have only to observe the style generally followed by the 
large manufacturers of remedies of this class to get a good 
idea of the proper matter to appear thereon. The dosage 
of the medicine made from any of the formulas herewith 
will be practically the same as that of the better class of 
similar products on the market, i. e., one to two teaspoonfuls 
three or four times a day. 

During the past few years various “Sarsaparillas” have 
appeared on the market, a twelve ounce bottle of which sells 
at retail for thirty-five cents. Judging from the amount of 
business done by at least one firm making this their leader, 
there would seem to be a considerable demand for such a 
product. However, it should be taken into consideration 
that these preparations are not offered as a cheap medicine, 


176 


but rather as a high grade remedy selling regularly at one 
dollar, the special price being made “for advertising pur¬ 
poses only.” It appears that this is the one factor which has 
contributed most largely to the success of such preparations. 

It does not require any far fetched reasoning to see 
that a medicine made from any of the formulas I have given 
could not be profitably sold at a figure which would permit 
of the retailer re-selling it at thirty-five cents and still al¬ 
low him a profit, unless we reduce its strength considerably 
by the addition of water. The product of these formulas, 
as given, is a high grade product which will compare favor¬ 
ably with the best sarsaparilla compounds on the market, 
and in proportion as we reduce its cost by the addition of 
any diluting material, we lower its medicinal value. 

While I do not assume to know the composition of the 
cheaper class of sarsaparilla compounds now on the market, 
it is self evident that some cheaper materials are used in the 
production of these preparations than those mentioned in 
the formulas which I have given above, or else the solvents 
used are greatly in excess of the proportions given in these 
formulas. 

In casting about for some material which can be used in 
combination with the sarsaparilla in the production of an 
alterative and tonic remedy, gentian would seem to recom¬ 
mend itself for the purpose to a greater degree than most 
other drugs of equal cost. The U. S. Dispensatory ascribes 
to this drug tonic properties and a taste which is bitter with¬ 
out being astringent, and states further that it excites the 
appetite and invigorates the digestion. These properties 
would seem to recommend its use in connection with sarsa¬ 
parilla and other alteratives in the production of an all¬ 
round tonic and blood purifier. It is a comparatively 
cheap material for the purpose, the dried root being listed at 
about twelve cents per pound. 


177 




Another substance which is often used in the cheaper 
class of medicines is aloes. Of this, there are several va¬ 
rieties, the best being Socotrine aloes, which comes into the 
market in the form of small pieces of a yellowish brown 
color, this varying with the method of preparing the drug. 
It is, in fact, the inspissated juice of a plant growing in great 
abundance in the Island of Socotra and it is claimed the 
plant growing in Eastern Africa and in Arabia is the same 
in nature as the true Socotrine variety. It possesses a pe¬ 
culiar not unpleasant odor and an intensely bitter taste, 
this latter property serving to impart apparent strength to 
any mixture into which it enters. Aloes possesses a cathar¬ 
tic action, producing this effect principally in its action on 
the lining of the large intestine. 

This drug enters largely into many of the so-called herb 
remedies sold in powder and tablet form and may be readily 
detected in such preparations by its characteristic odor and 
persistent bitter taste. Combined with whiskey or brandy 
it furnishes a cathartic which was formerly very popular 
in this country under the name of “picra" or “pikery” and 
it also is utilized in the manufacture of most proprietary 
cathartic pills and bitters. In small doses, it exerts a tonic 
action on the digestive organs in addition to the well known 
laxative effect. 

It will be readily seen therefore that this drug possesses 
other qualities besides cheapness, which recommend it as 
an ingredient in medicines designed to purify the blood, im¬ 
prove the digestion, relieve constipation and give general 
tone to the system. 

By making use of one or both of these drugs, it will be 
possible to produce a remedy which will give general satis¬ 
faction at a cost considerably below that of the formulas 
given above. 

As to the proportions of these ingredients to be used, 
there is considerable latitude allowed the manufacturer. 


178 


The average dose of gentian is the equivalent of from ten to* 
forty grains of the powdered drug, which corresponds to 
ten to forty minins of the fluid extract; two to four grains 
of the solid extract, or one to two fluid drams of the com¬ 
pound infusion of gentian. (Infusum Gentiana Compositum. 
British Pharmacopia.) The dose of aloes is the equivalent 
of one to two grains of the powdered drug as a mild laxa¬ 
tive and up to ten grains where a decided cathartic action 
is desired. It has a tendency to gripe and is, therefore, 
generally combined with other substances as capsicum or 
ginger, which diminish this tendency. By referring to the 
formulas above in which this drug apears the usual per¬ 
centage of capsicum or ginger used with given quantities of 
aloes may be determined. 

In employing gentian it may be used as a fluid extract 
or the drug itself may be percolated with the other mate¬ 
rials in the preparation of the medicine. In the case of 
aloes, a solution of the drug in alcohol is the most con¬ 
venient form to use. Aloin, which is the active principal 
of aloes, obtained by extracting with solvents and then evap¬ 
orating to dryness, may be utilized instead of the drug itself 
if preferred. In using this it must be kept in mind that it is 
a much more powerful remedy than the drug from which it 
is prepared, the dose of aloin being one-eighth to one-fourth 
grain for a laxative and from one-half to two grains as an 
active cathartic. 

In the formulas submitted the percentage of alcohol is 
somewhat higher than in most of the proprietary remedies 
now being sold. It may be reduced if desired, substituting 
water, or a mixture of water and glycerin for any portion of 
the alcohol omitted. It should be remembered that from 12 
to 20% per cent of alcohol is necessary to prevent fermenta¬ 
tion except in preparations where a large percentage of gly¬ 
cerin is used or some preservative, as benzoate of soda, 
employed. 


179 


While on this subject I wish to state that there is no 
other class of remedies in the whole proprietary field which 
give as good satisfaction generally as these which exert a 
laxative and tonic efifect. Probably there is no other trouble 
so prevalent among the public generally as constipation 
with its long train of attendant evils, and anything which 
will relieve this condition, even though it may be only tem¬ 
porarily, will cause an immediate and noticeable improve¬ 
ment in the symptoms which invariably accompany the dis¬ 
ease. This is the great secret of the success of the numer¬ 
ous herb teas and similar preparations now on the market. 
Taken as directed, these remedies thoroughly evacuate the 
digestive tract and while it is doubtless true that the in¬ 
discriminate use of cathartic medicines might prove in¬ 
jurious in certain cases, the fact remains that most persons 
would not only feel better but be better in fact for an occa¬ 
sional dose of some good laxative medicine. 

Of this class of medicines there is a very wide variety, 
including practically every form of pharmaceutical prepara¬ 
tion, such as tablets, pills, liquids, powders, etc. The most 
popular forms are pills or tablets, the so-called candy ca¬ 
thartics and the herb remedies in dry form. 

In the way of a cathartic pill there is nothing better than 
the Compound Cathartic of the U. S. Pharmacopia. Many 
of the proprietary pills on the market are simply these put 
up under a trade name and a special style of package. These 
pills may be had from any pharmaceutical manufacturing 
concern at a very low price, and put up in small boxes or 
bottles, make a profitable addition to almost any line of 
remedies. 

A considerable number of so-called herb tablets are now 
on the market. These for the most part make use of aloes 
as the active ingredient, using from one to two grains of the 
powdered drug in combination with a little capsicum, lic¬ 
orice, gentian, etc. Some of these contain a small quantity 


180 


of buchu which is used for its effect on the kidneys. Such 
a tablet can be had, made up, from any good pharmaceuti¬ 
cal manufacturing concern at a price ranging from fifty to 
seventy-five cents per thousand, according to quantity or¬ 
dered, and even a lower price might be obtained where they 
are purchased in very large lots. A good combination of 
this kind would be: 

Powdered Socotrine Aloes 
Powdered Rhubarb 
Powdered Capsicum 
Extract Licorice 
Extract Gentian 

Mix and divide into 100 tablets. 

I have already referred to the so-called candy cathartics. 
These are very popular owing to their pleasant taste and 
equally pleasant effect. Plenty of formulas are available 
which will produce a good remedy of this kind, the follow¬ 
ing having been found entirely satisfactory: 

I. 


Extract of Cascara 

200 grains 

Extract of Senna 

200 grains 

Powdered Licorice 

20 drams 

Sugar 

400 grains 

Oil of Anise 

150 minims 

Oil of Wintergreen 

150 minims 

Potassium Bitartrate 

50 ounces 

Powdered Jalap 

50 ounces 

Confection of Senna 

100 ounces 


Make into a mass and cut into lozenges of twenty or 
thirty grains each. 

It is better to have these made either by a pharmaceuti¬ 
cal manufacturing concern or a manufacturing confectioner, 
however, they may be made up by hand in small lots with¬ 
out a great deal of trouble. In making the mass, syrup of 
ginger is commonly used to moisten the materials if found 


150 grains 
150 grains 
50 grains 
100 grains 
75 grains 


181 


too hard to work easily. The mixture is kneaded into a 
smooth mass, rolled out to the desired thickness and stamped 
out into lozenges w’ith a tin cutter. 

II. 


Powdered Senna 

. ; 10 drams 

Powdered Jalap 

10 drams 

Oil of Anise 

15 minims 

Oil of Lemon 

15 minims 

Sugar 

10 drams 

Tamarind Paste 

ounces 

Form into a mass and 

make 120 lozenges. 

III. 

Tamarind Pulp 

200 parts 

Powdered Senna 

330 parts 

Mucilage of Acacia 

70 parts 

Oil of Lemon 

1 part 

Oil of Anise 

1 part 

Sugar 

600 parts 


Mix to form a mass and make into lozenges weighing 
20 to 30 grains each. 

IV. 

Compress Compound Licorice Powder, U. S. P., into 
tablets of 20 grains each. These may be coated with choco¬ 
late if desired. 

An almost endless variety of formulas for herb remedies 
have been proposed from time to time, but for the most 
part, these have varied only in unimportant details, either 
senna or aloes or a combination of these drugs forming the 
active .portion of practically all of them. 

As a rule aloes is objectionable in such a preparation on 
account of its intensely bitter taste, which it is almost im¬ 
possible to disguise in a remedy of this kind. Senna is free 
from this objection and is a most useful ingredient in any 
preparation of this nature. Its action is effective and quite 
rapid and when combined with the proper corrective agents 


182 


does not cause griping. The following formulas have been 
thoroughly tested, both those with and without aloes being 
given so as to meet all requirements: 

I. 


Powdered Gentian 

1 pound 

Powdered Rhubarb 

4 ounces 

Powdered Cinnamon 

2 ounces 

Powdered Aloes 

4 ounces 

Powdered Ginger 

2 ounces 

Sodium Bicarbonate 

2 ounces 

Sugar 

1 pound 

Mix well. 

% 

This is usually put up in one ounce 

boxes or envelopes, 

retailing at 25 cents. 

Directions for use are: Mix teaspoonful of the powder 

with a half a glass of water and take at 

one dose. The dose 

may be increased or diminished to produce the desired laxa¬ 

tive effect. 

II. 

Senna Leaves 

3 pounds 

Licorice Root 

4 ounces 

Dog Grass 

6 ounces 

Corriander Seed 

]/ 2 ounce 

Fennel Seed 

y 2 ounce 

Anise Seed 

1 ounce 


Cut in small pieces and mix well. 

Directions for use: Put a teaspoonful of the herbs in a 
cup of boiling water and allow to stand until cool enough to 
drink. Take at one dose. The best results are usually ob¬ 
tained by taking just before retiring at night. 

Some of the proprietary remedies on the market claim to 
contain Oregon grape root. If desired three ounces of this 
may be added to the above formula. 

III. 

Buckthorn Bark 1 pound 


183 


Dandelion Root 
Senna Leaves 
Licorice Root 
Sweet Flag Root 
Corriander Seed 
Anise Seed 


1 pound 

1 pound 
4 ounces 

2 ounces 
2 ounces 
2 ounces 


Cut the herbs in small pieces, bruise the seeds well and 
mix thoroughly. This is usually sold in two ounce pack¬ 
ages at 25 cents. 

Directions for use: Same as No. 2. 

A popular rem’edy is a so-called Blood Purifying Tea, 
made from the following formula: 

Burdock Root 
Sassafras Bark 
Blue Flag Root 
Dandelion Root 


1 pound 
4 ounces 
1 ounce 
12 ounces 


Sarsaparilla Root 1 pound 

Wild Cherry Bark 4 ounces 

Yellow Dock Root 4 ounces 

Cut or granulate the ingredients and mix well. Put up 
in packages of about two ounces to retail at 25 cents. One 
package makes, when prepared according to directions, a 
quart of medicine. 

Directions: Steep the contents of the package in a 
quart of water for two hours, heating gently during the 
time but not boiling. Add sufficient water to make one and 
one-half pints of the extract when strained off. Add to this 
extract one pint of alcohol and four ounces of sugar. The 
dose is a wineglassful before meals and at bedtime. 

The only use of the alcohol is to prevent fermentation 
and in case its use is objectionable it will only be necessary 
to make up the medicine in small quantities, enough for one 
or two days, at a time, keeping in a cool place until used. 

Many people feel the need of a blood purifier during the 
spring and early summer and such a remedy as this ought 


184 


to prove a ready seller during that season. The ingredients 
are all well and favorably known and if a list of same are 
printed on the carton or wrapper it will serve to inspire 
confidence in the medicine on the part of the public. 

Another class of laxative remedies which are very popu¬ 
lar are manufactured from figs or prunes with sufficient 
senna or cascara to give the laxative effect. 

Some time ago, The Practical Druggist published the 
following under the name of Magoffin’s Prunella Laxative. 
This formula produces an elegant preparation which may 


be sold at a good profit: 



Prunes, choice 

2 

pounds 

White Sugar 

5 

pounds 

Fluid Extract Cascara, aromatic 

1 

pint 

Aqueous Extract Senna 

1 

pint 

Spirit Lemon 

4 

ounces 

Saccharin 

1 

dram 

Water enough to make 

12 

pints 


Boil the prunes in five pints of water for fifteen minutes, 
strain and add the remaining ingredients. Dose as an ac¬ 
tive cathartic for an adult, two teaspoonfuls, repeated in 
four hours if needed; for a child in proportion. In smaller 
doses it is an effective laxative. 

FIG LAXATIVE. 


I. 


Senna Leaves 

14 ounces 

Coriander Seed " 

6 ounces 

Figs 

24 ounces 

Tamarinds 

18 ounces 

Cassia Pulp 

18 ounces 

Prunes 

12 ounces 

Extract of Licorice 

\y 2 ounces 

Essence of Peppermint 

1 1 / 2 ounces 

Water 

1 gallon 

Brown Sugar 

10 pounds 


185 


Crush the first six ingredients small, boil gently for half 
an hour, then cool and add the other ingredients, stirring 
until the sugar is dissolved. 

The dose as a purgative varies from a tablespoonful for 


an adult to a teaspoon ful for a child, 
dose may be reduced. 

II. 

FIG AND CASCARA LAXATIVE. 

As a 

laxative 

Figs 

1 

pound 

Tasteless Extract Cascara 

10 

ounces 

Oil of Anise 

10 

drops 

Oil of Cloves 

10 

drops 

Sugar 

234 pounds 

Water 

1. 

4 gallon 


Cut the figs small, infuse in three pints of boiling water 
for half an hour, press and strain. Dissolve the sugar in 
the liquid by aid of gentle heat and when cold add the re¬ 
maining ingredients, with sufficient water to make one-half 
gallon of the finished product. It is advisable to dissolve 
the oils in alcohol before adding to the other ingredients, 
although this is not absolutely necessary. 

Dose—Same as recommended for the Fig Laxative 
above. 

Another form of laxative remedy which is quite popular 
in many sections is known as Fruit Salt. These vary con¬ 
siderably in composition, the following formulas being 
typical. 

I. 


Carbonate of Soda 2 ounces 

Tartaric Acid 
Cream of Tartar 
Epsom Salts 
Citrate of Magnesia 2 ounces 

Dry separately at a moderate temperature in an oven. 
Mix by passing through a sieve several times. 


2 ounces 
2 ounces 
2 ounces 


186 


Preparations of this nature must be kept in glass bottles, 
provided with well fitting corks and kept perfectly dry. The 
corks should be dipped in paraffin before using, a piece of 
oiled paper being put over the cork before inserting in the 
bottle. After corking, dip the top of the bottle in melted 
paraffin. 

Directions: A heaping teaspoonful in a glass of water, 
drink while effervescing. This is an excellent remedy for 
indigestion and a pleasant aperient drink. It is especially 
recommended for undue acidity of the stomach and for the 
relief of seasickness. 

II. 

Rochelle Salts 
Cream of Tartar 
Tartaric Acid 
Bicarbonate of Soda 
White Sugar 

Mix and use as directed for No. 1. 

III. 

Bicarbonate of Soda 
Tartaic Acid 
Rochelle Salts 

Mix and use as directed for No. 1. 

LINIMENTS. 

Liniments are alcoholic or oily solutions of various sub¬ 
stances, particularly oils and gums, intended for external 
use. According to their composition they may be classified 
as stimulating, irritating, anodyne, etc. 

The popular fancy in this class of preparations has 
undergone considerable change in the past few years and 
to-day the semi-greaseless liniments made with alcohol, gaso¬ 
line or kerosene basis are preferred to the heavier bodied 
oil liniments which were formerly so popular. 


4 ounces 
2 ounces 
4 ounces 
4 ounces 
8 ounces 


\6y 2 ounces 
15 ounces 
11^ ounces 


187 


Another class of liniments which were exceedingly popu¬ 
lar a few years ago, but which are now seldom met with, 
are made with a mixture of various oils, emulsified or par¬ 
tially saponified by the addition of ammonia or other alkali. 
These liniments are worthy of more than passing attention 
and I offer several formulas for this class which I consider 
of exceptional value. Chief among these is the White Oil 
Liniment, which is a very valuable preparation, both from 
the standpoint of medicinal action and selling qualities. 

Much of the benefit derived from the use of any lini¬ 
ment must be ascribed to the rubbing or massaging of the 
skin attending its application. Indeed, a rather prominent 
physician is authority for the statement that water is as 
good a liniment as anything else, providing proper attention 
is given to its application. This statement, however, is 
rather too broad, as there can be no question but that many 
liniments exert a direct therapeutic action, apart from any 
effects which may result from the friction of the skin which 
is used in applying them. 

In no line of proprietary preparations is there a more 
marked similarity of the various representatives of the class 
than with liniments. Knowing the ingredients commonly 
used, there is no reason why anyone of ordinary ability 
cannot devise a good formula and a few dollars’ worth of 
materials and two or three days intelligent experimenting 
will enable the average mixer to closely imitate practically 
any of the proprietary liniments, both as regards appearance 
and action. 

In making a liniment it is only necessary to select the 
base or vehicle and then combine it with such other ingred¬ 
ients as may be known to possess virtues of the kind de¬ 
sired in the preparation. The formulas given herewith are 
only suggestive and while any of them will produce a good 
liniment, they may be modified to meet any particular 
conditions or ideas. These formulas vary considerably in 


188 


cost of production and any of them may be put up more 
cheaply by reducing the quantity of the more expensive in¬ 
gredients or substituting cheaper materials in their place. 
It must be borne in mind, however, that a reasonable per¬ 
centage of the principal therapeutic materials must be used 


in order to produce a good preparation. 

I. 

Raw Linseed Oil 

1 gallon 

Camphor 

4 ounces 

Oil of Sassafres 

2 ounces 

Oil of Hemlock 

2 ounces 

Oil of Organium 

2 ounces 

Oil of Cedar 

2 ounces 

Mix all the oils except the linseed, 

add the camphor in 


small pieces, stirring until dissolved. Then add this mix¬ 
ture to the linseed oil gradually, with constant stirring. 
This makes a good general purpose oil liniment: 


TI 


Oil of Sassafras 


2 ounces 

Oil of Hemlock 


1 ounce 

Oil of Turpentine 


1 ounce 

Capsicum, powdered 


1 ounce 

Camphor 


1 ounce 

Alcohol 


y 2 gallon 


Macerate the capsicum in the alcohol for two or three 
days, strain and dissolve the camphor in the liquid. Then 
add the remainder of the oils in small portions, mixing well 
after each addition.. 

Preparations similar to these are often sold under the 
name of Rheumatic Liniment. In use they should be well 
rubbed into the skin using plenty of heat during the process. 
If the part is very painful cover with flannel. 

Wherever alcohol is directed to be used in a liniment, 
pure grain alcohol (95%) is intended. The existing drug 
laws prohibit the use of wood or denatured alcohol in med- 


189 


icinal preparations, either for external or internal use, and 
this applies to veterinary remedies as well as for those in¬ 
tended for use by the human family. 

III. 

This formula is selected from the Bulletin of Pharmacy 
as representing the highest type of an internal and external 
liniment. Such preparations are generally put up in small 
bottles retailing at twenty-five cents, and if well advertised 
will be found excellent sellers. 


Oil of Sesame 


1 

pint 

Oil of Peppermint 


\y 2 

ounces 

Oil of Wintergreen 

j * ' 

2 

ounces 

Oil of Spearmint 


10 

minims 

Oil of Sassafras 

1 ‘ ' 

3 

ounces 

Oil of Cassia 

j I 

1 *7 • i 

20 

minims 

Oil of Eucalyptus 


10 

minims 

Menthol 

• 

30 

grains 

Chlorophyll 


30 

grains 


Mix the oils together with the exception of the sesame. 
In four ounces of the oil of sesame dissolve the chlorophyll 
by the aid of heat; when dissolved, remove the liquid from 
the fire and dissolve in it the menthol; then mix all together 
and filter if necessary. 

The coloring matter can be omitted if desired or a harm¬ 
less red color can be substituted. This is often sold under 
the name of “Green Oil” or “Red Oil/ according to the color 
used. 

Externally, this is used as other liniments. For internal 
use the dose is from ten to thirty drops. 

IV. 


Oil of Organium 

12 

ounces 

Oil of Hemlock 

4 

ounces 

Oil of Cedar 

2 

ounces 

Balsam of Fir 

2 

ounces 

Oil of Spearmint 

2 

ounces 


190 


Oil of Sassafras 

2 ounces 

Oil of Wintergreen 

2 ounces 

Turpentine 

2 ounces 

Sulphuric Ether 

2 ounces 

Alcohol 

2 gallons 

Mix the oils, etc., with the 

alcohol, shaking until 

solved. 


V. 


J . 

Gasoline 

1 gallon 

Oil of Wintergreen 

2 ounces 

Oil of Sassafras 

1 ounce 

Oil of Hemlock 

1 ounce 

Oil of Mustard (true) 

4 drams 

Turpentine 

% 

1 pint 


Macerate the capsicum with the gasoline for two or three 
days, strain or filter and add the oils gradually, shaking well 
after each addition; let stand for a day or two and filter. 
If desired a red color may be imparted to this mixture by 
macerating an ounce of alkanet root in the gasoline until 
the desired color is obtained. 

In using liniments containing gasoline as a base, care 
must be exercised not to bring them too near the fire or a 
lighted lamp. Attention should be called to this point on 
the label. 


Kerosene 

VI. 

1 gallon 

Oil of Organium 

• 

1 pint 

Turpentine 


2 pints | 

Oil of Sassafras 


4 ounces 

Oil of Hemlock 


4 ounces 

Linseed Oil (raw) 


1 pint 

Capsicum in powder 


3 ounces 

Macerate the capsicum 

with the 

kerosene for several 


days, then filter. Add the linseed oil and turpentine, mix- 


191 


mg well; then the remaining oils, shaking well after each 
addition. 

This may be colored as directed for No. 5 if desired. 

VII. 

Various formulas are extant for the so-called White Oil 
Liniments but the trouble with most of them is that they 
separate on standing for a few days. The formulas given 
below will, if properly handled, produce a preparation which 
is free from this objection and one which will give good 
satisfaction. 


Powdered Castile Soap 

4 

ounces 

Carbonate of Ammonia 

4 

ounces 

Camphor 

4 

ounces 

Turpentine 

4 

ounces 

Ammonia Water 

4 

ounces 

Water sufficient to make 

y 2 

gallon 


Dissolve the soap and carbonate of ammonia in two 
pints of water by means of heat and add the ammonia water 
to the solution. Rub up the camphor with the turpentine, 
and add the warm soap solution gradually with constant 
stirring until a uniform creamy mass is formed. Lastly add 
the remainder of the water, in divided portions, mixing well 
after each addition. 

VIII. 

The Chemist and Druggist, a prominent English Drug 
Journal, gives the following improved method of making a 
turpentine liniment which I have found to be very satis¬ 
factory : 

Solution of Potash B. P. 3 fluidounces 

Oleic Acid 7 fluiddrams 

Oil of Turpentine 13 fluidounces 

Camphor 1 ounce 

Distilled Water enough to make 1 pint 

Mix the solution of potash with an equal quantity of 
water, in a bottle, add the oleic acid previously mixed with 


192 


three ounces of oil of turpentine and mix by gently inclining 
the bottle up and down, avoiding shaking which at this 
point would cause excessive frothing. An emulsion is at 
once formed to which the remaining oil of turpentine, with 
the camphor dissolved in it, may be added in quantities of 
one ounce or more at a time, with gentle shaking after each 
addition. Finally, enough distilled water is added to pro¬ 
duce a pint. The result is a thick creamy emulsion, whiter 
than the usual product, and containing the pharmacopoeial 
percentage of active constituents. 

In making this up it should be kept in mind that the 
British pint contains 20 ounces instead of 16 as does ours. 

The Solution of Potash B. P. (British Pharmacopia) is 
made 6.22 grammes of caustic potash in 100 cubic centi¬ 
meters of water. For practical use iy 2 drams of potash 
in 3 ounces of water will answer every purpose. 

SALVES AND OINTMENTS. 

These preparations are closely related to liniments, dif¬ 
fering from them chiefly in consistence. They are of two 
classes, i. e., those intended to produce local effects only 
and those which, through absorption, are designed to produce 
systemic effect. A good example of the latter class is mer¬ 
curial ointment, which is largely used as a means of intro¬ 
ducing mercury into the system. 

As in the case of liniments, this class of preparations 
has undergone many changes and the simple cerate, com¬ 
posed of lard and wax, which formerly formed the base of 
practically all the ointments on the market, has largely given 
way to petrolatum, which by reason of its freedom from 
rancidity is greatly to be preferred as an ointment base. 

Although the demand for this class of preparations has 
fallen off largely, there is still a good opening for a first 
class ointment. While such a product could hardly be con¬ 
sidered of sufficient moment to justify attempting to build 


193 


up a paying business on this alone, it forms a good side line 
to almost any line of medical specialties. 

Ointments differ greatly in composition, according to the 
purpose for which they are intended. Thus for an applica¬ 
tion to indolent ulcers, they are generally made irritating 
or strongly stimulant in order to increase the circulation in 
the part being treated, while for the treatment of cuts, 
wounds, slight abrasions or eruptions of the skin, etc., a 
non-irritating antiseptic preparation would be preferable. 

Everyone is familiar with the names Holloway’s, 
Swayne’s and Mayer’s ointment, while Trask’s Magnetic 
Ointment, Bucklen’s Arnica Salve and the celebrated Cuti- 
cura afe household words throughout the length and breadth 
of this country, and there is no reason why similar products 
if properly advertised should not prove equally as good 
money makers. There is little mystery in the making of 
this class of specialties and it does not require a deep knowl¬ 
edge of medicine to produce a preparation which will prove 
entirely satisfactory in use. 

As stated above, the base of nearly all modern salves is 
petrolatum and, indeed, more than one of the highly adver¬ 
tised proprietary products of this nature consist of this sub¬ 
stance with the addition of something to disguise the smell 
and possibly a little carbolic acid or something of a like 
nature to give it a slight antiseptic action. Mercury in its 
various forms, was formerly quite popular as an ingredient 
in ointments and even at this time some of the “purely vege¬ 
table’’ preparations contain enough of this drug that a small 
portion of the ointment placed on a copper coin and a drop 
of nitric acid added will suffice to deposit a silvery coating 
upon the metal. 

While in ointments for certain purposes, mercury might 
be considered a valuable addition, generally speaking it is 
objectionable. There is no necessity for using such ingred¬ 
ients as there is a wide field to select from in the way of 


194 


materials which are entirely harmless and which possess 
therapeutic value to a marked degree. 

Of the various essential oils which find use in the pro¬ 
duction of salves and ointments, eucalyptus ought to be 
given first place. It is a good antiseptic, possesses a pleasant 
odor and for healing purposes has no superior. This oil is 
comparitively cheap and could be utilized to advantage in al¬ 
most any preparation of this kind. 

Another substance which possesses much value is thymol. 
This comes in crystals which melt at a comparitively low 
temperature so that if added to the base before it is entirely 
cooled there is no trouble in combining it. This ingredient 
should be used sparingly as it is quite powerful, although 
entirely harmless. 

Manv formulas will be found which call for the use of 
* 

simple cerate as a base. While this can in most cases be 
replaced with petrolatum it is desirable to know the process 
of making it. The U. S. Pharmacopia gives the following 
method for its preparation: 

White Wax 300 grams or 3 ounces 

White Petrolatum 200 grams or 2 ounces 

Benzoinated Lard 500 grams or 5 ounces 

The white wax to be melted, the white petrolatum added 
and then the benzoinated lard, continuing the heat until the 
mixture is liquefied, then stirring constantly until it congeals. 

For use in southern latitudes and during the heated sea¬ 
son in other localities 50 grams or one ounce of the ben¬ 
zoinated lard may be replaced by an equal quantity of white 
wax. 

It should be noted that the quantities given in commercial 
weight at the right of the formula are not intended to be the 
equivalent of the metric weight directed, but give us the 
materials in the same proportion as when the metric weights 
are used. 


195 


The directions accompanying the above formula furnish 
a good example of a rule which should be uniformly fol¬ 
lowed in combining substances having different melting 
points, i. e., the most refractory are melted first and others 
added in the order of the melting points. The object of 
this is to prevent overheating the materials possessing the 
lower melting points while applying sufficient heat to melt 
the more refractory substances. 

We often hear of ointments described as “purely vege¬ 
table” but in practice it is next to impossible to produce a 
product of this kind which will fully comply with the terms 
of this statement. Practically the only available vegetable 
base is cocoa butter, which is too hard when cold to be used 
satisfactorilv. Aside from this the cost is considerably 
higher than that of many other materials which possess 
greater value for the purpose and there is nothing to rec¬ 
ommend its use except that it may be called a vegetable 
product. If you should decide to make use of this ingred¬ 
ient, the addition of a little olive or sweet almond oil will 
serve to reduce it to a consistence that will admit of its being 
easily applied. One other objection to the use of this mate¬ 
rial is its low melting point (practically that of the human 
body) and anyone who attempted to carry a box of salve 
made with a cocoa butter base in his pocket would be likely 
to find it liquefied and spread pretty freely over his garments. 

A very popular “carbolic salve” has the following compo¬ 
sition : 

Crystal Carbolic Acid 40 grains 

Boric Acid 2 drams 

Petrolatum 1 pound 

Oil of Bergamot \ l / 2 drams 

Mix the two acids in a mortar and add the melted petrol¬ 
atum gradually, rubbing until thoroughly mixed; add the oil 
of bergamot and mix well through the mass. 

Should you desire a firmer base, the addition of a small 


196 


quantity oi paraffin to the petrolatum will give the desired 
body. The proportion of paraffin may be varied to give a 
base of any desired consistence. 

The oil of bergamot is simply for scenting the product 
and may be replaced with any other suitable essential oil 
if preferred. Oil of rose geranium in small quantities 
serves well to cover the odor of the phenol (carbolic acid) 
as does oil of cinnamon or verbena (lemongrass.) 

Should it be deemed advisable to give a green color to 
the salve, the addition of sufficient chlorophyll to give the 
shade desired will be found satisfactory. For a red color, 
infuse crushed alkanet root in the melted petrolatum until 
its color is extracted; then strain. 

The older types of carbolic ointments were made as foN 
lows: 

Simple Cerate 1 pound 

Carbolic Acid 1 ounce 

Melt the cerate and combine with the carbolic acid while 
cooling. 

The simple cerate in the above formula may be advan¬ 
tageously replaced with the following: 

Petrolatum 15 ounces 

White Wax or Paraffin 1 ounce 

Mix by aid of heat. 

Should you desire to produce an arnicated carbolic 
salve, add to the mixture one ounce of arnica. 

The formula below produces what may be well termed 
an antiseptic healing salve. It is a good general purpose 


ointment. 

Oil of Eucalyptus 2 drams 

Crystal Carbolic Acid 2 drams 

Oil of Cedar 2 drams 

Oil of Bergamot 2 drams 

Salicylic Acid 1 dram 


197 


12 fluidrams 
6 drams 
1 pound 
3 drams 


Boric Acid 2 drams 

Yellow Wax 1 ounce 

Petrolatum 1 pound 

Melt the wax and petrolatum, and while cooling add the 
remaining ingredients, mixing well. 

A good witch hazel salve may be produced by using the 
following formula: 

Distilled Extract of Witch Plazel 
Lanolin 

White Petrolatum 
Boric Acid 

Melt the petrolatum and lanolin together, and stir in the 
boric acid. Remove from the fire and stir until cold, adding 
the extract of witch hazel while cooling. 

The following formula is claimed to produce a prepara¬ 
tion very similar to one of the leading proprietary ointments: 
Zinc Oxide y 2 dram 

Resorcin 20 grains 

Subnitrate of Bismuth y 2 dram 

Oil of Cade 30 drops 

White Petrolatum 6 drams 

Melt the petrolatum and combine with it the other ingred¬ 
ients, rubbing to a smooth ointment. 

White petrolatum, which is directed in the last two 
fofmulas, gives a more elegant preparation than do the 
darker shades of this material. Whether the improvement is 
great enough to offset the increased cost is a matter for the 
mixer to determine for himself. 

A formula which I have found most excellent in practice 
is the following: 

Carbolic Acid (crystal) 1 ounce 

Menthol 168 grains 

Resorcin 60 grains 

Oil of Tar 2 ounces 

Petrolatum 16 ounces 


198 


Melt the petrolatum on a water bath and add the carbolic 
acid, menthol and resorcin, stirring until dissolved. Remove 
from the fire and add the oil of tar, continuing the stirring 
until cold. 

This ointment is adapted to all irritation of the skin, 
cuts, burns, etc., and has been found excellent in many cases 
of eczema. It is also useful in the treatment of piles or 
hemorrhoids, and is an all-round family ointment. 

Some time ago I made an analysis of a salve which is 
quite popular in certain sections. It is more in the nature 
of a plaster than an ointment, but wonderful powers are 
ascribed to it in the way of healing cuts, sores, etc. The 
formula as shown by analysis is as follows: 

Balsam of Fir 4 ounces 

Burgundy Pitch y 2 ounce 

Resin 1 dram 

Oil of Sassafras enough to scent slightly. 

Melt the first three together and while cooling add the 
oil of sassafras. The exact quantity of this oil was not de¬ 
termined but from six to ten drops would serve to scent the 
above quantity of salve to practically the same degree as 
the sample. 

In use this preparation is slightly warmed and spread on 
a piece of soft cloth large enough to cover the sore. It is 
then applied and left for several days. Should it be found 
necsesary to remove it at any time, it may be done by warm¬ 
ing the part. Portions of the ointment which adhere to the 
skin may be removed with the aid of a little petrolatum. 

The above seems to be a modified form of a salve which 
was formerly well known under the name of Green Moun¬ 
tain Salve. 

This formula is found in many old recipe books being 
as follows: 

Mutton Tallow 4 ounces 

Burgundy Pitch 4 ounces 


199 


Beeswax 


4 ounces 

Resin 

*- 

5 pounds 

Oil of Wormwood 


y 2 ounce 

Venice Turpentine 


y 2 ounce 

Oil of Red Cedar 


1 ounce 

Oil of Organium 


1 ounce 

Oil of Hemlock 

- 

1 ounce 

Balsam of Fir 


1 ounce 

Verdigris 


1 ounce 


The tallow, pitch, beeswax, resin and balsam of fir are 
melted together and the remainder of the ingredients added 
and mixed thoroughly with the mass while cooling. 

Another preparation which is sometimes sold under the 
name of Green Mountain Salve is composed of resin, 3 
pounds; mutton tallow, Ft pound, and beeswax, pound. 
These are melted together, poured into cold water and then 
pulled out and worked to an even mixture. Form in sticks 
about three-fourths inch in diameter and four or five inches 
long. This is sometimes colored green by the addition of a 
small quantity of verdigris. By the way, it may be well to 
mention that verdigris is basic copper acetate. 

The last salve is used the same as the two preceeding 
ones. 

The following table of the absorbent values of differ¬ 
ent ointment bases as given by Practical Druggist will be 
found useful in devising special ointment formulas of your 
own. It shows the amount of water which the various 
bases will absorb and hold permanently. 

Lard .100 parts, .water, 15 parts 

Benzoinated Lard.100 parts, .water, 17 parts 

Lard, with 5% glycerine. 100 parts, .water, 10 parts 

Lard, with 2% resin.... 100 parts, .water, 22 parts 

Lard, with 10% vaseline. 100 parts, .water, 4 parts 


Ointment .100 parts, .water, 40 parts 

Cerate .100 parts, .water, 40 parts 


200 






Spermaceti Cerate.100 parts, .water, 30 parts 

Cold Cream.100 parts, .water, 50 parts 

Petrolatum .100 parts, .water, 10 parts 

With 5% yellow wax. .100 parts, .water, 65 parts 

Hydrous wool-fat lanolin.100 parts, .water, 200 parts 

Anhydrous wool-fat.100 parts, .water, 300 parts 

Casein Ointment.100 parts.. water, an indefi¬ 

nite amount 

A very useful base for many forms of ointments is com¬ 
posed of paraffin wax and white paraffin oil in varying pro¬ 
portions. This gives a permanent, semi-transparent mixture 
which will keep indefinitely without turning rancid. The 
proportions may be varied to suit any particular purpose, 
the usual proportion being three parts of paraffin wax to 
seven parts of oil. 

In devising special ointment formulas, it is only neces¬ 
sary to fix upon the therapeutic ingredients you desire to use, 
then select a suitable base and combine this base with 
the other ingredients in the proper proportions. There is no 
reason why any person with a fair knowledge of the thera¬ 
peutic action of the various antiseptics, essential oils, etc., 
cannot produce an ointment which will compare favorably 
with any of these now before the public. 

CORN REMEDIES. 

In these days, the man or woman who is not blessed (?) 
with one or more corns is something of a curiosity and the 
prevalence of these “comfort destroyers” provides a wide 
field for the marketing of remedies designed to relieve or 
cure such troubles. 

Corns are simply callouses caused by ill fitting shoes, 
either too tight or too loose. The hardened and thickened 
epithelium presses upon the delicate tissues beneath it and 
these tissues become exceedingly sensitive and painful. In 
some cases a bursa, i. e., a sort of sac filled with liquid, 


201 







forms beneath the corn and in such cases a radical cure is 
impossible until this sac as well as the callous which has been 
its exciting cause is removed. For this reason many corns 
seem to resist the action of so-called “corn cures" which, 
while they remove the epithelial growth do not penetrate 
deeply enough to destroy the bursa. 

In corns of the type just described, the safest and most 
effective remedy is the chiropodist’s knife. By the use of 
cocaine or some similar local anesthetic, the part is rendered 
insensible to pain and the corn with the underlying bursa is 
dissected out. By this means a radical cure is effected, but 
it should be remembered that the cause which induced the 
original corn will produce another in the same place unless 
it is removed. There is no such thing as getting rid of corns 
permanently unless perfect fitting shoes can be assured. 

Some corn remedies of the caustic type will remove the 
corn entire but the use of these is not unattended with dan¬ 
ger. They always cause a deep and slow healing sore, and 
while their effectiveness cannot be questioned, I should ad¬ 
vise keeping entirely away from them, either for personal 
use or for sale. People are not partial to a corn cure 
which will render the use of crutches necessary to the user, 
regardless of how effective it may be. 

A good corn remedy should cure all cases of recent corns 
and, by removing the source of irritation, afford great relief 
even where a cure is impossible without surgical aid, and 
should not cause inconvenience to the user. Such a remedy 
is found in salicylic acid, which possess the property of 
breaking down or dissolving the cutaneous tissues, acting 
slowly and without any painful effect. This chemical forms 
the active ingredient of practically every corn cure on the 
market and is beyond question the most effective and harm¬ 
less remedy known for the purpose. 

The ready solubility of salicylic acid and the ease with 
which it may be combined with various ointment bases gives 


202 


opportunities to the mixer to exhibit this remedy in a wide 
variety of forms. It makes little difference what vehicle is 
used in carrying the active ingredient so long as it brings it 
into direct contact with the corn and retains it there for a 
sufficient length of time to accomplish the desired purpose. 

For the removal of soft corns, i. e., those which occur 
between the toes, a paste of soft soap and glycerin often 
suffices. Liquid remedies with a collodion base carrying 
salicylic acid as the active ingredient are also very effective 
for such corns. 

In making a corn cure in salve form, the base should be 
of such consistence that it will remain where it is put instead 
of diffusing itself where it is not wanted. For this reason a 
base composed of resin, beeswax and tallow is preferable to 
petrolatum in such products. Lanolin forms an excellent 
base on account of its penetrating properties but is open to 
the same objection as petrolatum, i. e., its tendency to spread 
over the adjacent tissues when softened by the heat of the 
body. 

In applying corn salves they should be spread on a bit of 
muslin or soft linen large enough to cover the corn and then 
held in place by a narrow bandage of soft cloth. Although 
there are several so-called “one night corn cures” on the 
market, it will generally be found necessary to keep the 
salve in contact with the corn for from three to six days in 
order to soften it sufficiently that it may be removed. Some 
manufacturers direct their remedy to be applied at night and 
removed in the morning, repeating this for three or four 
applications, but wherever possible it will be found better 
to continue the treatment day and night until the corn is 
removed. After using the remedy for three or four days 
the part should be soaked in water as hot as can be borne and 
in most cases the cuticle with the adhering corn may be 
easily removed with the fingers or a dull knife. In some cases 


203 


it may he found necessary to continue the treatment for a 
longer time 

Occasionally where salicylic acid has been used as a corn 
cure, it is found that the corn will not readily come out on 
soaking the foot in hot water. In most cases of this kind 
if it is let alone for a day or two it will come away without 
any trouble. 

Corn plasters are simply a kind of adhesive plaster on 
which a paste containing salicylic acid has been smeared. 
This paste is generally placed in the center of the plaster, 
leaving the adhesive portion around the edge to hold it in 
place. These plasters possess no advantages over salves 
except as regards convenience of using. 

Corn pads are merely pieces of thick felt with a hole in 
the center and having one side covered with some adhesive 
substance to hold them in place. They are not curative in 
any sense but often relieve the pain of a corn by removing 
the pressure from the sensitive portion. A bit of absorbent 
cotton held in place by a narrow strip of adhesive plaster 
will accomplish about the same purpose. 

The following formulas have been thoroughly tested 
and will be found as effective as anything which is safe to 
use: 


LIQUID CORN REMEDY. 

Salicylic Acid 
Extract Indian Hemp 
Alcohol 

Flexible Collodion to make 


11 parts 
2 parts 
10 parts 
100 parts 


Dissolve the Indian hemp extract in the alcohol, and the 
salicylic acid in about 50 parts of flexible collodion pre¬ 
viously weighed a tared bottle. Then add the former 
solution to the latter and finally add enough flexible collo¬ 
dion to make the product weigh *100 parts. 


204 


I his is the corn cure of the National Formulary and 
is typical of all this class of preparations. 

In the above formula I have given the quantities of the 
ingredients in parts instead of in definite measure. This 
class of formulas has been a “thorn in the side” of many 
mixers for years, and these persons have tried to make 
themselves believe that formulas in parts are very difficult 
to understand. In fact, nothing could be simpler. It is 
only necessary to adopt some unit and adhere to it through¬ 
out. For example, in the above formula the first ingred¬ 
ient may be eleven drams, ounces, pounds or tons for that 
matter, according to the quantity in which the product is to 
be manufactured. If we use eleven drams of salicylic acid, 
we would use two, ten and one hundred drams of the other 
ingredients, respectively. If eleven ounces af salicylic acid 
is used, then the other materials would be taken in ounces 
also. The same holds true of pounds or whatever quantity 
may be taken as the unit. 

In the above formula, should we wish to make exactly 
one pound or any other definite quantity of the product, it 
would only be necessary to find the total number of parts 
in the formula and use this as the denominator of a frac¬ 
tion of which the number of parts of each separate ingred¬ 
ient become the numerator and then take the fractional parts 
of the pound of each ingredient. To make the matter 
clearer, we will assume that we desire to produce one pound 
of the above corn remedy. Adding the number of parts we 
find the total to be 123 parts. Accordingly we take 11-123 
of one pound of salicylic acid, 2-123 of one pound of ex¬ 
tract Indian hemp and 10-123 and 100-123 of a pound of 
the other two ingredients respectively. 

It will be noted that the quantities above are a trifle in¬ 
convenient to weigh and in most cases of this kind it will 
be sufficient to use the approximate instead of the exact 
weight of the different materials. For instance, 11-123 of 


205 


one pound (16 ounces) equals 1 53-123 ounces. 53-123 
ounces approximates quite closely 3^4 drams, which in a 
formula of this nature will be sufficiently accurate for all 
practical purposes. The same method of procedure may 
be followed throughout. 

In the compounding of medicines for internal use such 
approximation of quantities might lead to serious results, 
especially where very potent ingredients are concerned, and 
should it become necessary to prepare such remedies from 
a formula where the quantities are expressed in parts, 
it is essential that the exact proportions be used. However, 
in ordinary commercial manufacturing the exact quantity 
produced is a matter of no great importance, it making little 
or no difference to the mixer whether he makes up a tew 
ounces, more or less of a given product, as any remaining 
portion can be mixed with future lots. Therefore, it is only 
necessary to select the unit which will come nearest to 
giving the desired quantity and adhere to this throughout. 

One more illustration, I trust, will make this matter per¬ 
fectly plain. Suppose we desire to make up a gallon of a 
given product from a formula where parts are specified. 
On adding we find the total number of parts to be, say 125. 
We know that a gallon contains 128 fluid ounces, so by 
taking the ingredients in ounces according to the proportions 
specified we will have within three ounces of the desired 
quantity. This rule would apply, in its entirety, only to 
formulas where the ingredients are all expressed in the 
same kind of measure. Where part of them are given by 
weight and others by measure, it would be necessary 
to know the weight of the desired quantity of the finished 
product and of a definite quantity of each liquid ingredient. 
As such information would entail a large amount of detail 
work, it would hardly seem advisable to go to the trouble 
necessary to determine these points for the sake of getting 
exactly a specified quantity of finished product, where the 


206 


fact that we may have a few ounces more or less than this 
particular quantity is of no practical importance. 

It doubtless will seem somewhat out of place to some of 
my readers, to put so lengthy a desertation on “parts by 
weight” at this particular point in this volume. It is a part 
of my purpose, however, to give information exactly where 
it is needed, and as this is the first instance where parts 
have occurred in a formula, it seems appropriate that the 
above explanations should appear in this place. 

Returning to the subject of Liquid Corn Cures, it is 
somewhat interesting to note that Indian hemp appears in 
most formulas for such preparations, although just what 
definite purpose it accomplishes, aside from imparting a 
green color to the product, is not quite plain. It is true that 
this drug exerts a slight sedative action when applied exter¬ 
nally, and this may account for its popularity. This may be 
omitted if it is deemed desirable to do so and any suitable 
coloring matter added in its place. For a green color, 
chlorophyll is entirely suitable. In a few instances this 
product has been colored red and marketed under the name 
of “Ruby Corn Cure.” 

The use of a small quantity of zinc chloride in the form¬ 
ula given above is sometimes recommended. This doubtless 
adds to its efficacy but should be used with caution as it is 
quite a powerful chemical and in excess would be likely to 
prove irritating. 

It can easily be seen that, on account of the extreme 
volatility of ether, which forms a large part of the product 
we know as collodion, the bottles containing this prepara¬ 
tion should be kept tightly corked to prevent evaporation. 

Another liquid corn remedy is sometimes marketed under 
the name of “Corn Paint.” This consists of a solution of 
resin in alcohol to which salicylic acid has been added in 
the desired proportion. It is used in the same manner as 


207 


the collodion preparations, i. e., by painting on the corn for 
three or four consecutive nights, then soaking the part in 
hot water and removing the corn with the fingers. 


CORN SALVES. 


I. 


Beeswax 12 ounces 

Venice Turpentine 1*4 ounces 

Resin 1 ounce 

Balsam Peru 1 ounce 

Salicylic Acid 1 ounce 

Petrolatum 2 ounces 

Melt the resin, beeswax, and Venice turpentine together, 
add the balsam Peru and mix well; add the petrolatum and 
when melted remove from the fire and stir in the salicylic 
acid while cooling. 

Varying the quantity of resin will make the salve harder 
or softer as desired. This product is very adhesive and may 
be used in making corn plasters, simply cutting a piece of 
ordinary adhesive plaster of the proper size and shape and 
placing a small quantity of the salve in the center of the 
plaster. Cover the face of the plaster with oiled silk or 
gauze so they may be handled without sticking together. 
To use, remove the gauze and apply the plaster to the corn. 

II. 

Tallow 6 ounces 

Resin 3 ounces 

i 

Salicylic Acicf 1*4 ounces 

Melt the tallow and resin together and incorporate the 
salicylic acid while cooling. 

III. 

Lanolin 1 pound 

Salicylic Add 1 ounce 

Mix well. 


208 


IV. 


White Petrolatum 
Salicylic Acid 


1 pound 

2 ounces 
2 drams 
1 dram 


Chloride of Zinc 
Carbolic Acid 


Oil of Bergamot 


Enough to scent 


Mix to a smooth salve. 

CORN FILES. 

These sell quite readily and also have been extensively 
used as an advertising novelty, the advertisement being 
printed on the wooden handle. 

The base of the files is made of strips of pine or bass¬ 
wood, 4 inches long by one-half inch wide and 1-16 of an 
inch thick. The wood is stained dark brown with any or¬ 
dinary wood stain. Then on each side of it for three inches 
of its length strips of paper prepared as follows are pasted, 
the blank inch at the end serving as a handle. Good stout 
dark paper is tacked by its corners to a flat board and then 
coated with ordinary glue. While this is still wet this mix¬ 
ture of powders is dusted over it taking care to deposit the 
powder in an even layer: 

Powdered Glass 4 ounces 

Powdered Boric Acid " 1 ounce 

Fine Powdered Emery 1 ounce 

Mix the powders by sieving. 

Before the glued and sprinkled paper is dry the surplus 
powder is shaken off to be used on the next sheet. Then 
when the sheets are quite dry they are cut into strips and 
glued on to the wooden handles. 

Directions for use are: Soak the corn in warm water, 
dry well and then rub with the file until the hardened cuticle 
is removed. 

CATARRH REMEDIES. 

One of our American humorists has said there is no use 


209 


going away from home for a change of climate as six 
changes a day is about the average for most localities and 
the man who can’t find something which will suit him among 
this variety is rather hard to satisfy. While this statement 
was intended purely as a joke, there is a germ of truth in it 
after all, and it is these frequent changes which are respons¬ 
ible for the prevalence of catarrhal trouble among the 
American populace. 

Catarrh, like the poor, is “always with us” and while 
catarrh remedies are about as plentiful as flies in summer, 
there is always room for one more provided it is of the right 
quality. There is no question but that catarrh remedies are 
among the best sellers in the proprietary line, Peruna being 
an example of what may be done with a medicine recom¬ 
mended for this one trouble only. The manufacturers of 
this medicine state that it cures catarrh, and then proceed to 
prove to their own satisfaction that practically every dis¬ 
ease is directly or indirectly due to catarrhal conditions of 
the system. 

The term catarrh is used to cover a variety of patho¬ 
logic conditions ranging from a slight cold to a general 
breakdown of the mucous membrane of the entire system. 
Specific names are assigned to catarrh of the various organs, 
as gastritis, which is applied to catarrh of the stomach; 
bronchitis to catarrh of the bronchial tubes, etc. 

Being both a local and a constitutional disease, catarrh 
is best treated by a combination of medicines selected to act 
through the blood and directly upon the affected surface. 
Of course, where the disease affects organs which cannot 
be reached by direct treatment, medication must be accom¬ 
plished through the blood, but even in these cases it is possi¬ 
ble many times to make use of remedies which act directly 
upon the organs affected, in combination with those which 
exert a general alterative action. Such treatment, however, 
is a matter for the physician rather than for the the proprie- 


210 


tary manufacturer who should confine himself to remedies 
designed to relieve or cure nasal catarrh and its attendant 
evils. 

Catarrh remedies are exhibited in various forms, those 
for local treatment being offered in liquid, tablet and powder 
form, while the internal remedies are generally liquids or 
tablets, although they sometimes consist of a powder put 
up in capsules. 

The possibilities which the use of capsules afford the 
average manufacturer are often overlooked. The making 
of a tablet requires considerable skill supplemented by the 
use of more or less elaborate apparatus, but anyone can put 
up a powder in capsules and these form a good substitute 
for tablets in the case of many medicines. They cost but 
little and may be had in any required size and with a little 
experience in the work, the filling can be accomplished quite 
rapidly. I would, therefore, advise anyone taking up the 
manufacture of medicines on a small scale to investigate 
this subject and learn what can be done in the way of put¬ 
ting up various remedies in this form. 

As a common cold is generally the beginning of catarrh, 
it would seem proper that we should consider first, reme¬ 
dies adapted to curing such a condition. The ingredients 
most often used for the purpose are quinine and acetanilid, 
which are generally combined with laxatives such as aloin, 
calomel, etc. One of the best combinations I have ever 
found is that contributed to the Bulletin of Pharmacy by 
a prominent druggist. This formula follows: 

Quinine Sulphate 20 grams 

Powdered Capsicum 20 grams 

* 

Powdered Acetanilid Comp. 40 grams 

Aloin 6 grams 

Mix thoroughly and fill into No. 2 capsules. Directions: 
One capsule every two hours until relief is obtained. 


211 


The acetanilid compound is composed of: 

Acetanilid, powdered 60 grams 

Sodium Bicarbonate 20 grams 

Caffeine, citrated 20 grams 

Mix thoroughly. 

Although the quantities in these formulas are expressed 
in grams, drams or ounces may be used instead, provided the 
proportions are kept. A mixture of twenty drams of qui¬ 
nine sulphate, twenty drams of powdered capsicum, forty 
drams of powdered acetanilid compound and six drams of 
aloin would give the same proportion of ingredients as 
would the same number of grams of each ingredient. The 
same would hold true of ounces, pounds or any other unit, 
provided the same unit is adhered to throughout and it is 
self evident that if we divide the quantities by two or any 
other number we will still have the ingredients in the same 
proportion. 

The following formulas fronT the same source will be 
found very effective: 

COLD TABLET OR CAPSULE. 


Quinine Hydrobromate 2 grains 

Aloin 2 grains 

Dover’s Powder , y 2 grain 

Powdered Capsicum y 2 grain 

Calomel y grain 


The above quantity in each tablet or capsule. The dose 
for an adult is two tablets every three or four hours until 
the bowels act freely, then four times a day until a cure is 
effected. Children 12 to 15 years old take one tablet as 
above, smaller children one-half a tablet. 

This formula could be improved by the substitution of 
resin of podophyllum for the calomel and replacing one-half 
of the Dover’s powder with an equal quantity of the acetan¬ 
ilid compound made by the formula above. Quinine sul- 


212 


phate may replace the more expensive hydrobromate with¬ 
out impairing in any way the therapeutic effect of the 
remedy. 

The so-called menthol inhalers afford great relief in 
cases of cold in the head and are also of value in chronic 
nasal catarrh on account of their antiseptic action. These 
consist of a glass tube open at either end and containing 
menthol, either alone or in connection with other ingredients 
of known value. The tubes cost about $1.00 per gross and 
the complete inhaler can be produced at a very low cost. 
They sell at ten to twenty-five cents each. 

The following formula which is original with me, com¬ 
bines several of the best known remedies, and will be found 
highly satisfactory: 


Menthol, crystals 
Thymol 
Eucalyptol 
Beechwood Creosote 
Alcohol 
Mix well. 


2 drams 
5 grains 
1 dram 
15 drops 
4 ounces 


Use the inhaler tube mentioned above, having labels 
printed of proper size to fit inside the tube so that the di¬ 
rections, etc., may be read. Take either surgeon’s bandage 
or thin cheesecloth cut in strips of the right width to nearly 
fill the tubes when rolled. Roll these rather loosely and satu¬ 
rate with the above liquid. Wrap the printed label around 
the cloth rolls and insert the whole in the tube. Close the 
large end of the tube with a well fitting cork and the in¬ 
haler is complete. 

In using, the cork is removed from the tube, the smaller 

end inserted in the nostril and the air strongly drawn 
through the tube. The cork should be kept in place when 

the inhaler is not in use to prevent evaporation of the in¬ 
gredients. 


213 


If white neutral paraffin oil is used instead of alcohol 
in making the solution, a better lasting inhaler will be pro¬ 
duced. In this case it is well to have the labels paraffined 
after printing as the oil will saturate them and give them a 
greasy appearance. By putting the labels inside the tube in¬ 
stead of pasting them on the outside they will not become 
soiled by handling and the inhaler will present a much neater 
appearance. 

Menthol dissolved in alcohol or paraffin oil makes a fair¬ 
ly good solution for saturating the rolls but it is not equal 
to the combination given above. Some very cheap forms of 
inhalers contain excelsior, dyed green and saturated with an 
alcoholic solution of menthol. These last but a short time 
before the strength is entirely gone and are suitable only for 
use where it is desired to produce the inhaler at the lowest 
possible cost. 

A very popular type of catarrh remedy is in the form 
of a salve or jelly, as it is more often called. This is put 
up in tin boxes or collapsible tubes, the latter being prefer- 
• able. These jellies consist of petrolatum combined with 
various antiseptics and are used by inserting a small portion 
of the preparation in the nostril and then inhaling deeply • 
through the nose so as to diffuse the medicine over the af¬ 
fected membrane. 

CATARRH JELLY. 

I. 

White Petrolatum <\ 1 pound 

Menthol 6 drains 

Thymol 10 grains 

Eucalyptol 2 drams 

Melt the petrolatum on a water bath, and add the thy¬ 

mol and menthol, stirring until dissolved. When nearlv 
cold, mix the eucalyptol thoroughly through the mass. This 


214 


makes a very strong medicine and the quantity of petrolatum 
may be increased if desired. 

II. 


Petrolatum 

10 pounds 

Oil of Wintergreen 

1 ounce 

Oil of Peppermint 

4 ounces 

Camphor 

4 ounces 

Iodoform 

1 dram 

Carbolic Acid 

10 drops 


Melt the petrolatum on a water bath, add the camphor 
and when dissolved remove from the fire. Incorporate the 
remaining ingredients when the mixture is nearly cold. 

I have known one instance where this formula was sold 
for five hundred dollars and the purchaser considered that 
he obtained a great bargain, even at this price. The prep¬ 
aration was sold for years under the name of The Great 
South American Catarrh Cure and the manufacturer made 
a small fortune with it. Under the present laws regarding 
medicines, geographical names are barred unless the medi¬ 
cine or its principal ingredients are a product of the coun¬ 
try indicated by the name, but there is no reason' why the 
product, under some other title, should not prove a money 
maker for any enterprising mixer. 

Catarrh snuffs are not as popular as they were before 
the knowledge that many of them contain a considerable 
proportion of cocaine, was so widely disseminated. How¬ 
ever, it is possible to produce a first class remedy in this 
form without employing cocaine or any other harmful drug 
and if properly handled, there is no question but that a good 
trade might be built up on such a product. Some typical 
formulas follow: 

CATARRH SNUFF. 

I. 

Cubebs in fine powder 1 dram 


215 


- Powdered Sugar 2 drams 

Powdered Menthol 12 grains 

Powdered Boric Acid dram 

Oil Wintergreen 10 drops 

Have all in the finest possible powder and mix thor¬ 
oughly. 

For the above formula I am indebted to Dr. E. B. Bush, 
of St. Louis, Mo., who has sold this preparation for several 
years with entire satisfaction to the purchasers. It is rec¬ 
ommended for catarrh, cold in the head, headache, etc., the 
directions for using being to snuff a small quantity up the 
nostrils as far as possible, several times a day. It does not 
cause sneezing or any unpleasant sensation. 

This preparation is sold in two dram bottles for twenty- 
five cents. 


II. 


Aluminium Acetate 
Menthol 
Acetanilid 
Bismuth Subnitrate 


1 dram 
1 dram 
1 dram 
ounces 


Have all in the finest possible powder and mix intimately. 

This formula is given on the authority of a prominent 
physician who claims that it will arrest a cold if taken in 
the early stages and stop a fully developed case of cold in 
the head in twelve hours. 


III. 

Boric Acid 
Aristol 

Bismuth Salicylate 
Common Salt 
Powdered Elm 

Powder as finely as possible, mix 
through bolting cloth. 

IV. 

Menthol 


2 drams 
2 drams 
2 drams 
2^/2 ounces 
\2]/ 2 ounces 
intimately and sift 


15 grains 


216 


Thymol 

15 

grains 

Eucalyptol 

15 

grains 

Orris Root 

25 

drams 

Sodium Chloride (common salt 

25 

drams 

Hydrastine Hydrochloride 

15 

grains 

Powdered Elm 

25 

ounces 


Mix as directed for No. 3. 


PILE REMEDIES. 

The disease known as piles or hemorrhoids is very pre¬ 
valent and there are numerous remedies on the market de¬ 
signed to relieve or cure this trouble, most of which have 
proved profitable to their promoters. While there are many 
cases of this disease which will not yield to anything except 
surgical treatment, marked relief may be obtained from the 
use of a good salve or suppository and sufferers from this 
most annoying complaint are willing to pay a fair price 
for any remedy which will give temporary relief even 
though it does not bring about a permanent cure. 

Up until a few years ago the surgical method adopted 
for the cure of hemorrhoids was a complete excision of the 
tumors, but at present many physicians and specialists use 
what is known as the “injection treatment” which consists 
in injecting the tumors with a strong solution of carbolic 
acid or some similar medicine which causes them to slough 
off. While this method of treatment has met with marked 
success, it is one which is adapted for use only by physicians 
so that no formulas for the solutions used or instructions 
for using same will be given. 

Most of the pile remedies on the market contain astring¬ 
ents such as tannic*acid, combined with opium and antisep¬ 
tics and made up into a salve with petrolatum or other suit¬ 
able ointment base. The suppositories contain about the 
same therapeutic agents as the salves but for the most part 
cocoa butter is used in making them up into a mass. 


217 


In the treatment of this disease, cleanliness is an abso¬ 
lute necessity. This is best accomplished by washing the 
parts thoroughly with warm water to which a little carbolic 
acid has been added, previous to applying the medicine. Care 
must also be taken to keep the bowels in good condition. 
For the prevention of constipation which is the usual ac¬ 
companiment if not the actual cause of the disease, some mild 
cathartic like the compound licorice powder of the United 
States Pharmacopia should be taken often enough to pro¬ 
duce a free movement of the bowels daily. Cathartics con¬ 
taining aloes, generally speaking, are objectionable in treat¬ 
ing this disease on account of the irritating action of this 
drug on the lower bowel. 

How often to apply the salve or other medicine, is largely 
a matter for the patient to decide for himself. In many 
cases, once a day will be often enough to use it, in which 
cases it should be applied at bedtime. S6me advise using 
the medicine after each movement of the bowels, and also at 
bedtime. Particular stress should be laid upon the neces¬ 
sity for thoroughly cleansing the parts before applying the 
medicine and the keeping of the bowels open. No medicine, 
no matter how meritorious, will accomplish a cure unless 
these conditions are complied with. 

The following formulas will produce ointments which 
have proved very satisfactory in the treatment of this disease 
and will, I trust, meet the requirements of anyone who 
wishes to market a pile remedy in salve form: 


I. 


Ichthyol 

Phenol (Carbolic Acid) 
Tannin 

Extract Belladonna 
Extract Stramonium 
Extract Witch Hazel 
Powdered Opium 


320 grains 
1 ounce 


160 grains 


1 ounce 
34 ounce 

2 ounces 
>4 ounce 


218 


Powdered Hydrastis 

1 ounce 

Powdered Hydrastis 

1 ounce 

| Thymol 

160 grains 

Resorcin 

160 grains 

White Wax 

4 drams 

Petrolatum 

18 ounces 

Melt the white wax, add the petrolatum and when melted 
remove from the fire, add the resorcin and thymol, stirring 
until melted; add the remaining ingredients while cooling. 

For the above formula I am indebted to the Bulletin of 

Pharmacy. It has proved of such value that I put it first 
among the formulas for this class of remedies and I believe 
that anyone who puts this on the market, using proper ad- 

vertising for same, will find it not only 

a seller but a re- 

peater. 


This formula costs more to make up than most others but 
the remedy is of such merit that fifty cents may easily be 
obtained for a one ounce pot of the mixture. At this price 

the profits are all that could be desired. 


II. 


Tannic Acid 

20 grains 

Bismuth Subnitrate 

1 dram 

Powdered Opium 

10 grains 

Lanolin 

3 drams 

Petrolatum 

Mix to smooth ointment. 

5 drams 

III. 


Morphine Sulphate 

1 dram 

Tannic Acid 

2 ounces 

Tar 

3 ounces 

White Wax 

3 ounces 

Benzoinated Lard 

2 pounds 

Melt the wax with the benzoinated 

lard, and add the 


other ingredients while cooling, mixing well. 


219 


IV. 


Powdered Opium 
Acetate of Lead 
Tannic Acid 
Petrolatum 


20 grains 
20 grains 
20 grains 
2 ounces 


Have the ingredients in the finest possible powder, and 
mix intimately. Then mix with the petrolatum, rubbing to 
a smooth ointment. 

The following combination remedy for the treatment of 
hemorrhoids is highly recommended : 

External Lotion. 

# • - 

Castor Oil 2 ounces 

Oil Organium 1 ounce 

Camphor 1 ounce 

Dissolve the camphor in the oils, heating gently if found 
necessary. Shake well before using. 

This should be applied at bedtime. 

Internal Remedy. 

Tincture Erigeron 1 dram 

Fluid Extract Hydrastis 1 ounce 

Fluid Extract Butternut 2 ounces 

Fluid Extract White Poplar 1 ounce 

Mix. Take a teaspoonful after meals in half a glassful 
of water. 

Laxative Remedy. 

Confection Senna 3 ounces 

Sulphur \y 2 ounces 

Cream of Tartar \y 2 ounces 

Syrup of Ginger Enough 

Mix the sulphur and cream of tartar intimately, then add 
the confection of senna and enough syrup of ginger to make 
a mass like dough. Form into tablets or pieces about as 
large as an ordinary candy lozenge. One of these lozenges 
is to be taken three times a day, or often enough to keep the 
bowels in good condition. 


220 


Suppositories are a popular form of exhibiting remedies 
for the treatment of hemorrhoids. The manufacture of 
these calls for considerably more skill than is required in 
making salves or ointments. While the process is not beyond 
the abilities of the average mixer, there are certain details 
which must not be overlooked if a first class product is ex¬ 
pected. Among the vast fund of literature on this subject, 
the most helpful article I have found is one which appeared 
in The Pharmaceutical Era several years ago and with the 
kind permission of the editor of this journal, the article is 
herewith re-printed. 

This form of medication may be intended for general or 
local diseases. Medicines introduced into the rectum in the 
proper condition will produce the same action upon the sys¬ 
tem as when swallowed, the action being, however, slower. 
They are generally used in local treatment as in hemor¬ 
rhoids. The essential features of a suppository are firmness, 
non-irritating properties, and freedom from rancidity. They 
should melt at the temperature of the body. 

The use to which it is intended governs its shape and 
size, those intended for the rectum being cone-shaped, those 
for the vagina being twice as long as the rectal, or they may 
be made in slender rolls three-fourths inch to one and one- 
half inches long, and pointed at one end if designed for the 
nasal or urethral passages, or cartridge shaped if intended 
for the ear. Suppositories of ignatia, nux vomica or strych¬ 
nine act very quickly when administered through the rectum, 
and small doses are preferable. 

Packing. 

Suppositories should be sent out only in tight boxes lined 
with wax paper and should never be packed in bulk. 

Coating. 

When glycerin or volatile substances are used, supposi¬ 
tories are often coated with some protective agent as wax, 


221 


paraffin, or flexible collodion. But these films must be re¬ 
moved before the patient uses them, otherwise the ingred¬ 
ients do not melt or become absorbed. The advantage in 
the use of suppositories over other external or semi-external 
medication is that the drug acts by a slow general absorption, 
producing its effect more slowly. 

Two Pile Suppository Formulas. 

I. 


Iodoform 

30 

grains 

Extract of Belladonna 

3 

grains 

Morphine Sulphate 

I /2 

grains 

Cacao Butter 

180 

orains 

0 

Mix and make 12 suppositories. 



II. 



Extract of Witch Hazel 

60 

grains 

Tannin 

12 

grains 

Powdered Opium 

4 

grains 

Cacao Butter 

180 

grains 


Mix and make 12 suppositories. 


Bases. 

Cacao butter is an excellent base and is more commonly 
used. It melts at 86 F, is free from rancidity and can be in¬ 
corporated with oils. When mixed with volative oils, creo¬ 
sote, or chloral, its melting point is lowered and it becomes 
necessary to use some hardening material, such as sperma¬ 
ceti or paraffin. In order to bring the melting point of the 
suppository as near to the temperature of the body as pos¬ 
sible, use five parts cacao butter to one part of spermaceti. 
In suppositories for hemorrhoids where slow absorption is 
desired, spermaceti is preferable. Wax or paraffin raises 
the melting point higher. 

Lard should never be used as it becomes rancid. Lano- 
line is more readily absorbed than cacao butter, has the same 


222 


melting point, and is best used in suppositories containing 
much extract. 

Soap. 

Soap is used as a base when a laxative action is desired, 
and is a good medium for working fluids with cacao butter, 
but it is incompatible with metallic salts, forming an insolu¬ 
ble metallic soap. 

Glycerin Gelatin Suppositories. 

Glycerin gelatin is not a good general base, as many 
bodies decompose or liquefy it. If oils or other liquid medi¬ 
caments are to be used, hard glycerin gelatin should be used. 
This is prepared as follows: Add 70 c c water to 25 grains 
gelatin. Allow to stand until soft and add 50 grams gly¬ 
cerin and heat until the whole is reduced to 100 grams. 
Tannin, preparations of tannin, metallic salts and pepsin are 
incompatible with gelatin. 

Gelatin suppositories are not as quickly absorbed and 
have a rubber like feeling and cling to the surface of the 
rectum if not wet before insertion. They must be kept dry 
and cool for they are hygroscopic and will melt if moistened. 
Equal parts of oleic and stearic acids are used as excellent 
solvents for alkaloids, and are a good substitute for cacao 
butter. 

Moulds. 

Moulds are made of brass, nickel, or white metal, and 
should separate longitudinally, rendering the ejection of the 
suppositories much easier. All moulds should be standard¬ 
ized to volume capacity. Suppositories can be made in three 
ways, namely: Hot process, cold process, and by machines 
or pressure. 

Hot Process. 

Melt two-thirds of the cacao butter intended for use 
over a water bath and allow to cool to 94 degrees F. To 


223 


the remaining one-third add the medicating ingredients. 
Powders and salts should be rubbed to an impalpable 
powder with the butter. Extracts should be softened, 
diluted with a little water or alcohol and then incorporated 

with the reserve butter. Add the medicated one-third por- 

« 

tion to the first two-thirds portion, and pour into the moulds 
chilled on ice or freezing mixture. 

The Critical Point. 

The critical point is the temperature at which the mixture 
is poured into the moulds. If too hot insoluble salts will 
settle at the apex of the suppository before the mass suffi¬ 
ciently stiffens to hold them in suspension. Extracts of 
belladonna, stramonium, and hyoscyamus are precipitated 

x 

in granular condition by an excess of heat and cannot be 
reincorporated. Volatile bodies, as extract of conium and 
alkaloids, are decomposed. The mass should just begin to 
thicken before pouring, for then the suppositories are more 
easily removed from the moulds and less liable to bend. 
Alboline oil or lycopodium prevent sticking of the mass to 
the mould. 

Cold Process. 

The cacao butter or other base is medicated with the in¬ 
gredients and 5 per cent, glycerin or oil of sweet almond is 
added, the whole being mixed in a cylinder and forced into 
the moulds by means of machine pressure. 

Some additional formulas for pile remedies in supposi¬ 
tory form follow: 

I. 

Wheat Flour \y 2 ounces 

Fluid Extract Hatnamelis 1 ounce 

Cocoa Butter 1 pound 

Mix the flour with the fluid extract of hamamelis, and 
as soon as they are well combined pour in a little of the 
cocoa butter which has been previously melted and mix well; 


224 


then add the remainder of the cocoa butter and mix to an 
even paste. Mould into cones of 20 grains each. 

Directions for use: For mild cases, insert one of the 
cones into the rectum at bedtime; in severe cases, use one 
after each movement of the bowels and also on retiring. 


II. 


Salol 

Acetanilid 

Extract Belladonna 

Petrolatum 


20 drams 
20 drams 
1 dram 
150 drams 


Beeswax, enough to make a mass stiff enough to be 
moulded into suppositories. These should weigh 20 grains 
each. 

Directions for use: Insert one of the suppositories into 
the rectum three times daily. 

III. 


Powdered Opium V/ 2 drams 

Tannic Acid 80 prams 

Extract of Hamamelis 1 dram 

Cocoa Butter 150 drams 

Mix thoroughly into suppositories of 20 grains each. 
Directions for use: Insert one of the cones into the 
rectum at bedtime. 


RHEUMATIC REMEDIES. 

These may be divided into two classes, i. e., internal and 
external. The internal remedies are most often put up in 
tablet form, although several firms are marketing a liquid 
medicine for this disease. Most of these preparations de¬ 
pend largely upon the salicylates for their effect, these be¬ 
ing supposed to possess the power of neutralizing, in a 
measure, the uric acid in the blood, to which most physi¬ 
cians ascribe this disease. 

There are several varieties of the disease, each of which 
is characterized by a particular train of symptoms. That 


225 


any medicine would prove successful in curing all cases, is 
too much to be expected, but the fact that so -many concerns 
are engaged in the sale of medicines designed to cure this 
disease, is evidence that there is a large demand for such 
remedies, and the further fact that quite a number of these 
same firms have been in business for a number of years 
would seem to indicate that their medicines possess a cer¬ 
tain degree of efficacy. 

In the way of external remedies, the formulas given un¬ 
der the head of Liniments will meet every requirement, 
therefore, I shall confine myself principally at this point, to 
the discussion of internal remedies adapted to alleviating or 
curing rheumatism. 

The following formula makes a remedy very similar to 
that now being used by quite a number of advertising phy¬ 
sicians and “Institutes” making a specialty of treating this 
disease. They may be had from any reliable firm of manu¬ 
facturing chemists in lots of 1000 and upward at a very rea¬ 
sonable price: 

Salicylic Acid 2 grains 

Bicarbonate of Soda 2 grains 

Capsicum y 2 grain 

Wine of Colchicum 1 minim 

The above quantity in each tablet. 

The directions should advise taking three tablets daily, 
the last dose being at bedtime. 

These tablets may be put up either in glass bottles or 
wooden boxes. Paper boxes are hardly suitable for mailing 
purposes, owing to the ease with which they are crushed. 
There is on the market what is known as wooden bottles 
or vials, which may be had from any firm making a spe¬ 
cialty of turned wood boxes. These make excellent con¬ 
tainers for any remedy in tablet form and their cheapness 
and light weight recommend them for use with any tablet 
remedy to be sold by mail. 


226 


A prominent physician who has met with marked suc¬ 
cess in the treatment of rheumatism uses the following 
formulas: 


I. 

Tincture Aconite 1 dram 

Ammonium Chloride p 2 ounce 

Potassium Nitrate ^ 3 drams 

Fluid Extract Cimicfuga 2 drams 

Syrup enough to make 4 ounces 

Mix. 


The dose is a teaspoonful every two hours during the 
first week of an attack of acute rheumatism. Some good 
liniment should be used over the painful parts, using plenty 
of heat and friction in applying and in case the pain is in¬ 
tense, covering the part, after applying the liniment, with 
warm flannel. 

Where the disease has run a week or more, he recom¬ 
mends the following treatment: 


Tincture Colchicum Seed 3 drams 

Pulverized Guiac Resin . 1 dram 

Potassium Iodide 1 dram 

Cinnamon Water and Syrup, 

equal parts, enough to make 4 ounces 

Mix, and take a teaspoonful every two hours. 

The following tablet is sometimes found useful in con¬ 
trolling the severe pains of this form of the disease, but its 
use would be contra-indicated where there is any serious 
derangement of the heart, on account of the depressing ac¬ 
tion of the acetanilid: 


Dover’s Powder 

1 

dram 

Quinine Sulphate 

1 

dram 

Acetanilid 

V2 

dram 

Bicarbonate of Soda 

1 

dram 


Make into 24 tablets of equal size. 


227 


The dose is one tablet every two hours until the pains 
are relieved. 

Still another formula which has proven effective in the 
treatment of chronic rheumatism, is the following: 
Salicylate of Soda 5 grains 

Extract Colchicum Root Yi grain 

Extract Phytolacca 4 y 2 grain 

Potassium Iodide 1 grain 

Put up the above quantities in a capsule, one capsule 
being a dose. 

It is generally necessary to continue this remedy for a 
considerable time in order to obtain permanent results. 

While the above formulas are more along the line of 
those used by physicians, than of the kind generally sold by 
advertising specialists, they will prove of interest as showing 
the principal remedies depended upon for the treatment of 
this disease. 

Oil of wintergreen (methyl salicylate) is another drug 
which is of particular value as an internal remedy in this 
disease. It is generally used in connection with other medi¬ 
cines such as guiac resin, etc. This drug will also be found 
of special value as an ingredient in liniments designed to 
relieve rheumatic pains. 

A somewhat unusual form of remedy for rheumatism, 
which has proved effective in many cases, is an ointment 
containing ichthyol and salicylic acid combined with lanolin. 
This is applied locally over the painful parts, and is claimed 
to be especially valuable for the treatment of painful joints. 

Several of the large firms of pharmaceutical manufact¬ 
urers carry a stock tablet for the treatment of rheumatism, 
some of which might be found suitable for a mail order spe¬ 
cialty. The following formulas show the composition of 
some of these: 

T 

Extract Colocynth Compound \ l / 2 grains 


228 


Extract Colchicum Root 

1 grain 

Extract Hyoscamus 

Yz grain 

Calomel 

Vz grain 

The above quantities in each tablet. 


II. 


Quinine Sulphate 

1 grain 

Extract Colchicum Root 

1 grain 

Extract Colocynth Compound 

]/ 2 grain 

Extract Hyoscyamus 

J4 grain 

Powdered Opium 

Va grain 

Mass of Mercury 

1 grain 

The above quantities in each tablet. 


The dose of this tablet is one, three or four times daily 

until a laxative action is obtained. 


The following formula was obtained 

from a prominent 

western physician, who claims that it is 

the most effective 

remedy he has ever found in the treatment of this disease: 

Sodium Salicylate 

2 l / 2 grains 

Powdered Capsicum 

IV% grains 

Wine of Colchicum 

1 minim 

Sodium Bicarbonate 

2*4 grains 

Guiac Resin 

1 grain 

Excipient 

q. s. 


The above quantities in each tablet. 

Directions: One tablet three times a day, taken between 
meals with a large glass of water. This physician claims 
that it is very important that large amounts of water be 
taken, as this assists the kidneys in the work of eliminating 
the uric acid from the blood. 

The following external application will be found useful 
in connection with the above tablets: 

Salicylic Acid 2 drams 

Oil of Wintergreen 1 dram 

Distilled Witch Hazel 1 ounce 


Oil of Mustard (true) 5 minims 

Alcohol 4 ounces 

Mix. 

Apply night and morning to the painful parts. 

This makes a very elegant form of liniment, being water 

4 

white, and will not stain the skin or clothing. 

The following formula is given on the authority of a 
physician in charge of one of the principal sanitariums in the 
southern states: 


Sodium Salicylate 

y 2 

dram 

Fluid Extract Eupatorium 

2 

drams 

Fluid Extract faborandi 

1 

dram 

Wine of Colchicum 

1 

dram 

Syrup of Orange 

1 

ounce 

Peppermint Water sufficient to 



make 

8 

ounces 


Mix. 


Directions; Take a teaspoonful three times a day, after 
meals. 

This is claimed to be particularly effective in curing 
chronic rheumatism. 

The following is an exact copy of a prescription written 
by a prominent physician, being the treatment used by him 
in practically all the cases of rheumatism met with in his 
practice: 

Salicylate of Soda 2 drams 

Elixir of Calisava, Iron and 

Strychnine 3 ounces 

Mix. 

Dose: A teaspoonful, three or four times daily. 

The following formula is also a copy of a prescription 
which has proved very effective: 

Salicylate of Soda 1 y 2 drams 

Iodide of Potash 95 grains 


i 

i 


230 


Wine of Colchicum 7 drams 

Elixir Lactopeptme, enough to 

make 4 ounces 

Mix. 

Dose: A teaspoonful after each meal. 

The last formula under this head is the private formula 
of a druggist who has met with considerable success in the 
sale of the medicine made thereby. 


Sodium Salicylate 

6 

ounces 

Fluid Ext. Colchicum Seed 

1 

ounce 

Fluid Extract Black Cohosh 

8 

ounces 

Potassium Acetate 

4 

ounces 

Simple Syrup 

8 

ounces 

Water 

40 

ounces 


Mix, agitating until a complete solution is effected. 

Dose: A teaspoonful three or four times a day. 

I have given the above subject very thorough treatment 
and believe that I may safely say that a more valuable col¬ 
lection of formulas for the treatment of a single complaint 
have never been presented. They represent not guess work 
nor mere theory, but instead, information gleaned from 
strictly reliable sources and formulas which have proven 
entirely satisfactory in practice. The larger part of these 
formulas have never before been made public and I trust 
they will prove a valuable addition to the sum of general 
knowledge on this subject. 

PAIN REMEDIES. 

Under such names as Pain Ease, Pain Killer, etc., this 
class of remedies has been popular for more years than 
most of us can remember. One of the oldest as well as one 
of the best preparations of this nature is the old tincture of 
Myrrh and Capsicum, made from the following formula: 
Capsicum ounce 

Myrrh 1 ounce 


231 


) 


Alcohol 1 pint 

Mix, macerate in a warm place for ten days, then filter. 

This is generally given in doses of five to thirty drops in 
a little sweetened water. It is the old familiar “Hot Drops” 
of onr grandparents and is as good to-day as ever. Another 
name by which this is familiarly known to druggists is 
Number Six. 

Sometimes additions are made to this formula, sulphuric 
ether, chloroform, and oil of sassafras being the ones most 
often used. While the addition of a small quantity of oil 
of sassafras, say 3 drams to the above quantity, might be 
considered of value, there seems to be little or no reason for 
using such ingredients as ether or chloroform in such a 
mixture. 


II. 


pints 

ounce 

ounce 

ounce 

ounce 

ounce 


Alcohol 2 

Guiac Resin 1 

Tincture Myrrh ]/ 2 

Spirit of Camphor )/ 2 

Tincture of Capsicum ]/ 2 

Tincture of Opium y 2 

Mix. 

This makes a good all ’round liniment and is used inter¬ 
nally in doses of 30 to 60 drops, taken in sweetened water, 
either hot or cold. 

This formula has been sold by several parties under the 
name of The $1000 Pain Cure, it being claimed that the 
originator of the formula received this amount for same. 

III. 


$ 

'Tincture Lobelia 

2 drams 

Tincture Capsicum 

2 drams 

Tincture Prickly Ash Bark 

4 drams 

Tincture Cinnamon 

4 drams 

Tincture Camphor . 

6 drams 

Menthol 

1 dram 


232 


6 ounces 


Alcohol (95%) enough to make 

Mix, shaking until dissolved. 

Directions: Internally, for colic, diarrhoea, etc., take 10 
to 30 drops in a little water. For children the dose is re¬ 
duced according to age, 2 or 3 drops being the proper dose 
for a child of six years. The dose may be repeated, if nec¬ 
essary, in about two hours. 1 

Externally-) it is used the same as any liniment, applying 
freely and rubbing in well. In cases of acute pain, a warm 
flannel cloth saturated with the liquid may be applied to the 
affected part. Care should be used in applying in this way, 
or a blister may be produced. 

This is also claimed to be particularly effective in colic 
of horses, the veterinary dose being one to two tablespoons- 
ful in a pint of warm water, repeating in two hours if nec¬ 
essary. 

This can hardly be termed a cheap remedy, but is of suffi¬ 
cient merit to justify paying a fair price for it. 

' IV. 

% 

Alcohol 1 pint 

Menthol ^2 ounce 

Tincture Myrrh ]/z ounce 

Mix. 

Directions: Same as for No. 2. 

Several parties have made considerable money from a 
preparation put up in dry form, designed to be mixed with 
alcohol, etc., to make a pain cure. The following formula is 
typical of this class of preparations: 

Dried Mint Leaves (Peppermint 1 ounce 

Aqua Ammonia P 2 ounce 

Tincture Capsicum Yi ounce 

Oil Peppermint 1 dram 

Mix the liquids with the powdered mint leaves to form 
a sort of paste, and put up in packages of three-fourths 


233 


ounce each, wrapping in tinfoil, over which is placed a 
printed label. 

Directions: Mix the contents of the package with four 
ounces of grain alcohol, let stand for a day in a moderately 
warm place, then add water enough to make two pints. After 
standing for a day or two, with frequent shaking, filter. 

For external use this is applied as any liniment; inter¬ 
nally, the dose is 15 drops in half a glass of water. 


HEADACHE REMEDIES. 

Practically all of these depend upon acetanilid for their 
effect. This is generally combined with caffeine and mono¬ 
bromated comphor, one of the best combinations being the 
well known Migraine tablets sold by every druggists. These 
tablets, put up in packages of suitable size, make as good a 
headache remedy as can be had. They may be had from any 
pharriiaceutical manufacturer at a low price, either with or 
without coating. The formula is as follows: 

I. 

Acetanilid 2 grains 

Citrated Caffeine V 2 grain 

Camphor, Monobromated y 2 grain 

This is known as Migraine No. 1, and may be had in a 
plain compressed tablet or with chocolate coating. 

II. 

The Migraine No. 2 is the same as No. 1, except that the 
quantities of the ingredients are increased, 3 grains of ace¬ 
tanilid, 1 grain of citrated caffeine, and 2 grains of camphor, 
monobromated being used instead of the quantities specified 
in No. 1. 


III. 

Acetanilid 
Sodium Salicylate 
Extract Hyoscyamus 
Tincture Gelsemium 


2V 2 grains 

1 grain 
l /& grain 

2 minims 


234 


Camphor, Monobromated p 2 grain 

This formula 4$ known as Migraine Improved. 

If a head ache powder is wanted, the quantities of the 
different ingredients specified may be mixed together and 
dispensed either in capsules or wrapped in papers as ordin¬ 
ary powders. 

The dose of all the above is one to two tablets or pow¬ 
ders, repeated in two hours if necessary. It should be re¬ 
membered that acetanilid exerts a depressive action on the 
heart and has been known to produce serious results where 
this organ was especially weak. 

COUGH REMEDIES. 

The name of the cough remedies on the market is legion. 
Almost every druggist has his “own make” of cough medi- 
* cine to say nothing of the numerous proprietary preparations 
offered to the public. 

There is a good demand for remedies of this kind during 
the winter months, and despite the large number of these 
now on the market, there is an opportunity to build up a good 
trade with a meritorious preparation of this kind. 

Most of the published formulas call for the use of a small 
quantity of opium or some one of its derivatives, the effect 
of many of these being due to the sedative action of this 
drug. 

One of the best known remedies is often sold under the 
name of White Pine Expectorant or White Pine Syrup. 
This is made as follows: ^ . 


Morphine Sulphate 

8 

grains 

Fluid Extract of Ipecac 

V 2 

ounce 

Chloroform 

1 

dram 

Tincture of White Pine 

2 

ounces 

Sugar (white) 

14 

ounces 

Water 

8 

ounces 

Magnesium Carbonate 

V 2 

ounce 


235 


Rub the tincture of white pine with the magnesium car¬ 
bonate, in a mortar, until well mixed. Ac^l the water, stir¬ 
ring well and filter. Now add the fluid extract of ipecac, 
mix well and filter again. Mix the chloroform with the 
sugar, in a wide mouth bottle, add the morphine and the 
filtered liquid, agitating until the sugar is dissolved. 

The tincture of white pine is made by dissolving two 
ounces of white pine turpentine (gum thus) in 14 ounces of 
alcohol. The gum should be divided into small pieces to 
hasten the solution and after adding to the alcohol, stand 
the mixture in a warm place, with occasional shaking until 
the gum is dissolved. 

Of the cough remedies made without morphine or opium, 
the so-called Balsam of Linseed and Aniseseed is one of the 
best. The formula follows: 


Cheap Black Molasses (not N. 


O. Molasses) 

2 pounds 

Oil of Anise 

l /> ounce 

Camphor 

L? ounce 

Linseed Oil (raw) 

2 ounces 

Benzoic Acid 

p 2 ounce 

Alcohol 

1 pint 

Water 

4 gallons 


Melt the molasses with the water, mix the remaining in¬ 
gredients with the alcohol and when dissolved add to the 
water and molasses mixture. Agitate until well mixed. If 
desired the color may be made darker by the addition of 
caramel coloring. 

The dose is one to two tablespoonfuls four or five times 
a day. 

The above formula is given as it appears in the original 
from the collection of Dr. R. P. Brook. Personally, I should 
advise reducing the water one-half and the dose of the medi¬ 
cine accordingly as two tablespoonfuls is rather too large a 


236 


dose to be prescribed unless we sell the medicine in gallon 

jugs. 

BABY COUGH SYRUP. 

Ammonium Chloride 1 dram 

Fluid Extract of Licorice y 2 dram 

Oil of Anise 5 drops 

Chloroform ]/ 2 dram 

Simple Syrup 4 ounces 

Mix the ammonium chloride with the fluid extract of 
licorice; mix the oil of anise with the chloroform, add this 
to the fluid extract, etc., and then add the syrup, shaking 
well until mixed. 

Give one-fourth to one-half teaspoonful, repeating in 
30 minutes if necessary. 

This mixture is especially adapted to children on account 
of no opium entering into its composition, hence the name. 

The following Herbal Cough Remedy has been found 
thoroughly reliable and the fact that it contains neither alco¬ 
hol nor opium ought to prove a strong selling feature: 


Horehound Herb 


1 ounce 

Mullein Leaves 


1 ounce 

Sanguinaria Root 

! 

\y 2 drams 

Water 

, 

2 pints 

Syrup of Tar 


2 ounces 

Honey 


4 ounces 

Sugar 


\y 2 pounds 

Syrup enough to make 


^ gallon 


Infuse the horehound and mullein with the water, cool 
and strain; dissolve the sugar in this liquid by agitation, add 
the remaining ingredients, mixing well. 

The dose of this is a teaspoonful or less, once in two 
hours, or as needed. 

For the above formula I am indebted to The Druggist's 
Circular. 


237 


A point well worth knowing, in connection with the ad¬ 
ministration of any cough medicine, is that in cases of cough 
caused by bronchial irritation, or as it is commonly called 
“tickling in the throat,” small doses (three to ten drops) 
often repeated, are more effective than the full dose taken 
at longer intervals. 


1 

2 

4 

i 


COUGH DROPS. 

These are lozenges designed to be used by allowing them 
to slowly dissolve in the mouth. They are quite popular and 
pay a fair margin of profit. Unless you are experienced in 
such work, it is well to turn your formula over to some man¬ 
ufacturing confectioner and have him make up the cough 
drops for you in quantities, simply doing the packing, label¬ 
ing and selling yourself. 

The following is a typical formula: 

White Sugar 
Glucose 
Water 

Fluid Extract of Licorice 
Oil of Anise 
Oil of Sassafras 
Powdered Charcoal 

Mix, the sugar, glucose and water and boil together un¬ 
til it will harden when dropped into cold water, so that a 
piece pressed between the fingers will crack. Remove from 
the fire, add the remaining ingredients and pour out into 
moulds, or into shallow trays to cool. If trays are used it 
will be necessary to score the mixture while cooling so that 
it can be broken up into small squares. 

The charcoal is for color only and may be added at any 
time during the mixing process. The quantities of the oils 
may be varied to give any desired strength. 

THROAT REMEDIES. 

These differ from cough remedies in being intended to 


pound 
ounces 
ounces 
ounce 
80 minims 
320 minims 
320 grains 


238 




specifically apply to soreness of the throat, hoarseness, etc. 
While any of the cough remedies given, taken in small, oft’ 
repeated doses, will often prove very effective in relieving 
such conditions, the following will be found of special value 
in the treatment of throat affections arising from irritation 
of the vocal cords, whether the result of a cold or too much 
exercise of these organs: 

Tincture Ferric Chloride 2 drams 

Glycerin 2 ounces 

Water enough to make 4 ounces 

Mix. 

Dose, half a teaspoonful three times daily. It will also 
be found useful to take a few drops occasionally, allowing 
the medicine to remain in contact with the affected parts as 
long as possible. 

In taking any medicine containing iron, care should be 
exercised to prevent its coming in contact with the teeth on 
account of the tendency of this substance to discolor them. 

Many of the so-called “throat tablets” now on the mar¬ 
ket are simply chlorate of potash made up in tablets of about 
five grains. These may be had from any druggist. They 
are sometimes put up in small screw top flasks holding about 
fifty tablets, and retailed at ten cents. 

An improvement over this tablet is the following, which 
is carried in stock by most of the pharmaceutical manufact¬ 
uring houses: 

Potassium Chlorate . 1 grain 

Boric Acid >2 grain 

Sodium Benzoate Vi grain 

Oil of Wintergreen ^ grain 

Sugar sufficient to make a five grain tablet. 

Directions for use: Dissolve one tablet on the tongue 
every hour. 

These tablets cost about eighty-five cents per thousand 
and may be had even cheaper in large quantities. 


239 


The formula given below differs greatly from most of 
those in this volume, in that it has never been used commer¬ 
cially, but is an old-time family remedy. It is of such merit 
in cases of sore throat, canker, etc., that I believe it will form 
a valuable addition to the sum of knowledge on this subject. 

Sage 1 ounce 

Wood Lettuce 1 ounce 

Gold Thread - 1 ounce 

Powdered Alum \ l / 2 drams 

Powdered Borax 1^2 drams 

Molasses 1 pint 

Water 2 quarts 

Put all the ingredients except the molasses in a porcelain 
or enamelled kettle and boil until the strength is extracted 
from the herbs. Strain through muslin and again return to 
the fire, adding the molasses and cooking until the mixture 
is of the consistence of very thick cream. 

It is used by applying the syrup to the affected parts, so 
far as they can be reached, by means of a small swab. It 
may be swallowed in small quantities without any danger, 
but it is the local action that is desired. 

This formula has been in use for many years and has 
many cures to its credit. The party from whom it was ob¬ 
tained states that it is effective even in such diseases as diph¬ 
theria, but it is always safest to trust these dangerous ail¬ 
ments to a physician instead of attempting to cure them by 
means of simple remedies. 

BURNS, REMEDIES FOR 

One of the most effective remedies for the treatment of 
burns is what is commonly known as Carron Oil, consisting 
of equal parts of raw linseed oil and lime water, mixed and 
shaken to form an emulsion. This is applied to the burned 
surface, and covered with lint or a soft cloth. 


240 


A modified form of this remedy makes use of thymol in 
connection with the ingredients mentioned above, in the pro¬ 
portion of one-third grain of thymol to each ounce of the 
mixture. This may be dissolved in the oil by aid of gentle 
heat before adding the lime water. This gives the mixture 
a slight antiseptic action and will be found a valuable addi¬ 
tion. 

Another excellent remedy consists of distilled witch hazel, 
with two or three grains of menthol to each ounce of the 
liquid. This gives a remarkable cooling effect and will tend 
to prevent the part from being infected. It is generally ap¬ 
plied on a gauze bandage, which is kept saturated with the 
mixture. 

Where the burn covers only a small surface, it is often 
found useful to pencil the part with a solution of nitrate of 
silver, made on the basis of twenty grains of the salt to an 
ounce of pure water. Apply by means of a camel’s hair 
brush. 

A few years ago, a prominent French physician, Dr. 
Thierry, advocated the use of a solution of picric acid in the 
treatment of burns. This makes a very effective remedy, 
but I should hesitate to apply it where a large surface had 
been denuded of the cuticle, for fear of poisoning resulting 
from absorption of the acid. Used in the proportion of half 
a dram of the acid to a pint of water, it will be found to act 
very quickly in relieving the pain of the burn, and by its anti¬ 
septic action will promote rapid healing. It possesses the ob¬ 
jection of ..leaving a persistent yellow stain, even when used 
in dilute solutions. 

COURT PLASTER. 

Generally speaking, it will be found more satisfactory to 
purchase this, as well as all other kinds of plasters, from 
firm having facilities for making them upon a large scale. 
The theory of making plasters is simple enough but it is 


241 


impossible to produce as good an article by hand as can be 
made by the improved machinery now in use. 

The ordinary, waterproof court plaster, is simply a piece 
of silk or mercerized cotton coated on the face with several 
applications of isinglass dissolved in water, and on the back 
with some substance impervious to water, as tincture of ben- 

\ 

zoin. In making on a small scale the cloth may be stretched 
on a wooden frame, and the solution, made by dissolving 
one-half ounce of French or Russian isinglass in four ounces 
of water, painted over it with a flat soft brush. Allow to dry 
and apply another coat, repeating this process until the de¬ 
sired adhesiveness is obtained. When again dry, coat the 
other side with one or two applications of tincture of ben¬ 
zoin made by dissolving gum benzoin in alcohol to the point 
of saturation. 

• What is known as liquid court plaster has been quite ex¬ 
tensively sold and there is still a fairly brisk demand for a 
preparation which will take the place of the ordinary court 
plaster and be free from its objectionable features, such as 
sticking together when carried in the pocket, curling up and 
coming loose from the part to which it is applied, etc. 

A common formula for this product is: 

Collodion, flexible 10 ounces 

Canada Balsam 20 grains 

Castor Oil 10 drops 

Mix well, by shaking. 

The fact that the collodion causes smarting when applied 
to places where the skin is broken, has led to a considerable 
search for something which would replace it but be free 
from this objection. The result has been that a large number 
of substitutes for this ingredient have been offered which are 
more or less satisfactory. In order to give as complete in¬ 
formation as possible on the subject, I reprint, by permission, 
the following from The American Druggist. This is the 
most complete list of formulas for this product I have ever 


242 


found and there is no doubt but that among them will be 
found those which will meet every requirement for a prep¬ 
aration of this kind. 

UNNA’S MEDICATED SKIN VARNISHES. 

“Skin varnish" is the term applied by Unna to prepara¬ 
tions used in dermatological practice for forming a thin cov¬ 
ering on the skin. The principal bases for these preparations 
are the following: 

Basscrin Varnish. —The pure bassorin basis is ob¬ 
tained, according to Elliot, by filtering tragacanth mucilage 
(15 : 100) in a filter heated by steam, evaporating and mix¬ 
ing with glycerin. A similar basis may be prepared by stir¬ 
ring 5 parts powdered salep with 95 parts cold water until a 
smooth mucilage is obtained, then heating for a half hour on 
the steam bath. The salep basis contains less bassorin but 
more starch. 

Casein Varnish. —The casein, obtained by coagulating 
skim milk with rennet at a temperature of 35° to 40° is 
washed and dried until it forms a yellowish-white, sandy 
powder soluble in alkaline solutions. In preparing the casein 
varnish, this casein is dissolved by means of borax. For 20 
parts casein, 2.5 parts of borax and 77 .5 parts of water fur¬ 
nish a rapidly drying uniform covering material. The alka¬ 
line characters of the borax are marked by the casein. Ad¬ 
mixtures of heavy pulverulent substances readily settle out 
of this basis, and it is requisite to distribute them by shak¬ 
ing. A varnish of casein and glycerin is prepared by dis¬ 
solving the casein in 3 or 3.5 parts of ammonia, adding a 
quantity of glycerin equal in weight to the casein, and heat¬ 
ing to drive off the ammonia. The resulting mass mixed 
with twice its weight of boiling water gives an excellent 
permanent emulsion.' 

Amber Varnish is made by dissolving a mixture of 
amber and turpentine in alcohol. It must not be used as a 
vehicle for the application of zinc oxide. 


243 


Caster Oil and Shellac Varnish.—With 1 part shellac, 
y 5 part castor oil and 3 parts alcohol a varnish is obtained 
which forms a good flexible covering easily removed by al¬ 
cohol. 

Canada Balsam and Collodion Varnish.—Sixteen parts 
collodion with 1 part Canada balsam gives a material suit¬ 
able for the application of pyrogallol, and it can easily be 
removed by alcohol. 

Castor Oil and Collodion Varnish.—Eight parts collo¬ 
dion and 1 part castor oil. 

Lead Ricinoleate Varnish.*—One part lead oxide 
heated with 1.5 part castor oil to saponification and mixed 
with 2 parts absolute alcohol gives a good skin varnish. 

Chrysarobin Amber Varnish.—One part chrysarobin 
and 20 parts of amber dissolved in turpentine. 

Pyrogallol Shellac Varnish.—One part pryogallol, 1 
part castor oil, 5 parts shellac and 15 parts absolute alcohol. 

4 

Salicylic Acid, Canada Balsam and Collodion Varnish. 

—One part Canada balsam, 10 parts collodion and 3 parts 
salicylic acid. 

Zinc Oxide, Castor Oil and Collodion Varnish.—Two 

parts zinc oxide, 2 parts castor oil and 16 parts collodion. 

Zinc and Lead Ricinoleate Varnish.—Five parts lead 
ricinoleate, 8 parts zinc oxide, 8 parts absolute alcohol and, 
lastly, 1 part each of collodion and ether. 

Ichthyol Borax Casein Varnish.—Five parts sodium 
ichthyolate and 15 parts borax casein varnish. 

Sulphur Glycerin Casein Varnish.—Five parts sul¬ 
phur and 15 parts glycerin and casein varnish. 

Zinc Oxide Salep-Bassorin Varnish.—Two parts zinc 
oxide and 18 parts salep-bassorin varnish. 


244 


Zinc Ichthyol Tragacanth-Bassorin Varnish. —One 
part sodium ichthyolate, 2 parts zinc oxide, and 17 parts 
tragacanth-bassorin varnish. 

OBESITY REMEDIES. 

I feel that I am treading upon somewhat dangerous 
ground when I attempt to discuss this class of preparations. 
Medical writers are almost unanimous in stating that there 
is no satisfactory, harmless remedy applicable to all or even 
a large percentage of cases of obesity, but despite this, there 
are specialists,' institutes and companies galore who are rap¬ 
idly becoming wealthy from the sale of remedies for the 
purpose, all of which, if we are to believe their promoters 
are “safe and reliable.” 

I shall, therefore, in handling this subject, occupy strictly 
neutral ground, stating the substances commonly used for 
the purpose of eliminating superfluous fat and the advan¬ 
tages and disadvantages of each, so far as information on 
the subject is available, without recommending any particu¬ 
lar treatment. I may say, however, that beyond any ques¬ 
tion, the safest methods of treating obesity are those which 
depend upon careful attention to diet and exercise, com¬ 
bined with the use of such mineral waters as Vichy and 
Kissengen, preferably taken alternately. 

Several prominent medical writers, notably Banting and 
Oertel, have devised very elaborate systems of removing 
surplus fat without inducing pathological changes. Details 
of these methods may be found in numerous works relating 
to the practice of medicine, but the routine is one which 
would scarcely recommend itself to the average obese pa¬ 
tient, being rather irksome and requiring to be continued 
for a considerable time. 

In the matter of diet, particular attention must be given 
to fat forming foods, such as starch, sugar and fats. Soups, 
rice, macaroni, butter, pastries, potatoes, beans, peas, etc., 


245 


should be used in moderation, especial attention being given 
to not eating too much of any one kind. Bread should be 
taken dry, preferably as toast or gluten biscuit. Cereals are 
allowable in moderation, and fruits may be eaten freely. 

V 

All food should be thoroughly masticated before swallow¬ 
ing. 

Some difference of opinion exists regarding the use of 
water and other fluids, but practically all authorities are 
agreed that these should not be taken at meal time. Be¬ 
tween meals, water, fruit juice, lithia water and similar 
drinks may be taken. A glass of water as hot as can be 
taken with comfort, an hour before or after meals is also 
recommended. Naturally, milk, cream, coffe‘e, cocoa and 
other fat forming drinks should not be used. All alcoholic 
beverages are objectionable, light wines and cider being 
probably less so than any others. 

Where the general health is such that Turkish baths may 
be taken without injury they are often found useful. Too 
many hot baths are likely to prove weakening, and when 
indulged in should always be followed by a cool spray or 
shower. 

Among the remedies which have been highly vaunted 
as possessing great powers in the way of eliminating super¬ 
fluous fat, bladder-wrack (fucus vesiculosis), a species of 
sea-weed, has attained the greatest popularity. Its effect is 
probably due to the iodine and bromine which it contains, 
the iodides possessing some reputation as an anti-fat. This 
is doubtless useful in certain types of obesity but sometimes 
causes derangement of digestion, and according to some au¬ 
thorities, eruptions of the skin. 

Thyroid extract has also been extensively used in treat¬ 
ing this disease, forming the principal portion of several 
highly advertised preparations. It is often very effective, 
but may exert an action on the heart which would be of 
serious moment to the patient. Phytolacca has been used 


246 


t 


for years, but like most of the other remedies, proves en¬ 
tirely ineffective in many cases. When used for a consider¬ 
able period it has a tendency to interfere with digestion and 
produce constipation. 

Barkalow, a prominent medical writer, states that iodo¬ 
form is highly effective but dangerous to use on account of 
its causing wasting and anemia; Ringer mentions alkalies, 
as solutions of the oxides or carbonates, as being of value 
in the reduction of flesh ; and Waring recommends the use 
of a half a dram of the official-liquor of potassium hydrox¬ 
ide in milk, three times a day. 

Ammonium bromide has been used, but taken in suffi¬ 
cient quantities to produce the desired effect is likely to in¬ 
duce gastric catarrh. Another remedy which was used quite 
extensively at one time was adolis aestivalic, but its action 
on the heart and kidneys is such that it cannot be considered 
a safe remedy. 

Probably as effective and harmless a treatment as could 
be devised, outside of the use of the mineral waters men¬ 
tioned above, would be proper attention to exercise and diet, 
and as medicine, a tablet or capsule containing two grains of 
extract of bladder-wrack, taken two or three times a day. 
One-fourth grain of extract of phytolacca might be com¬ 
bined with the bladder-wrack with good effect. 

A liquid remedy which has enjoyed considerable popu¬ 
larity in certain sections, is made as follows: 

Extract of Bladder-Wrack 2 l / 2 pounds 

Distilled Water 6 pints 

Alcohol ' ' ' 1 pint 

Dissolve the extract in the wafer by means of heat; add 
the alcohol after the mixture has cooled. The dose is a 
tablespoonful, taken three times a day. 

A formula which is similar in effect to the mineral wa¬ 
ters mentioned elsewhere, comes from a physician in charge 
of a prominent sanitarium, where the formula has been used 


247 


4 


with good results. It consists of two preparations as fol¬ 


lows : 


No. 1. 

Chloride of Soda 
Phosphate of Soda 
Carbonate of Magnesia 


2 x / 2 drams 
1 dram 
J /2 dram 


Sulphate of Magnesia 

m 

dram- 

Precipitated Carbonate of Iron 

15 grains 

[ix and keep in a closely corked 

bottle. 


No. 2. 



Bicarbonate of Soda 

214 

ounces 

Muriate of Soda 

2iy 2 

grains 

Dried Sulphate of Soda 

1/2 

drops 

Dried Sulphate of Magnesia 

\y 2 

scruples 

Dried Tartaric Acid 

1/2 

ounces 

Dried Sulphate of Iron 

1/2 

grains 


Mix well, and keep in a closely corked bottle. 

The method of using is to take one to two tablespoon fills 
of the powder, in a glass of water, three times a day, using 
No. 1 and No. 2 on alternate days. 

The nomenclature in the above formulas is a little pe¬ 
culiar, but I give them exactly as received from the physi¬ 
cian mentioned. The medicine is somewhat expensive but 
several parties who have used it report very favorable re¬ 
sults. 

Various preparations have appeared in the market from 
time to time, which have claimed to cure obesity when ap¬ 
plied externally. Probably most of the virtues in the prep¬ 
arations resided in the fertile imagination of their pro¬ 
moters and in the rubbing or massaging attending their ap¬ 
plication. One of these which was sold under the name of 
Obesity Soap, was simply a mixture of ordinary white soap 
with sulphate of magnesia (Epsom salts.) Another remedy 
in pomade form, has the following composition: 

Iodide of Potassium 3 drams 


248 


Lanolin 50 drams 

Petrolatum . • 50 drams 

Tincture Benzoin 20 drams 

This is intended to be rubbed over the parts to be 
reduced, twice a day, with plenty of friction. 

In the foregoing treatment of this subject I have laid 
before you practically the whole field of remedies used in the 
treatment of obesity. Any book on therapeutics will give the 
dosage of the various drugs mentioned, or the information 
may be obtained from a physician or druggist, so that if it 
is desired to make use of any of them, there is nothing to 
hinder one from doing so. I have already stated that I do 
not care to recommend any particular treatment, it having 
been my practice when called upon for information along 
this line to suggest proper exercise and diet, combined, pos¬ 
sibly with the bladder-wrack and phytolacca in small quan¬ 
tities. 

TABLET AND PILL MANUFACTURE. * 

Considerable interest has been aroused among manufac¬ 
turers as to the possibilities of tablet and pill making on a 
small scale, by persons without a great amount of experi¬ 
ence in the work. In regard to this would say, that in tjie 
majority of instances, it will be found advisable to entrust 
this work to some reputable firm of manufacturing chem¬ 
ists having at their command every facility for producing 
these preparations rapidly and economically. 

It sometimes happens, however, that it is desirable to 
test out a particular preparation on a small scale before hav¬ 
ing it made up in sufficient quantities to justify placing an 
order with outside parties. The use of capsules offers one 
solution of this problem, but should it be deemed advisable 
to make up a small lot of tablets, a machine for doing the 
work may be obtained from dealers in pharmaceutical ma¬ 
chinery at a comparatively low price. There is on the mar- 


249 


ket a small hand tablet machine, which may be bought for 
five dollars or less, and with such an equipment a thousand 
tablets may be turned out in a comparatively short time. 
This machine makes only one tablet at a time, the materials 
being placed in a receptacle provided for the purpose, the 
compressor inserted and a blow struck on this with a ham¬ 
mer. Other machines capable of doing more rapid work 
may be had at prices varying according to the capacity and 
particular construction of the machine. 

As some information along the line of tablet manufac¬ 
ture seems to be desirable I have, after considerable investi¬ 
gation of the subject, decided to reprint two or three articles 
which have been written for the various drug journals. 
These have been prepared by parties having personal ex¬ 
perience in the work and the information may be depended 
upon as being strictly reliable. 

The first of these papers is reprinted verbatim, from The 
Druggist’s Circular. 

At a meeting of the Liverpool Chemists’ Association, Mr. 
Edwin Thompson (Messrs. Thompson & Capper) read the 
following paper on tablet making: 

“He insisted that in preparing the tablets too much at¬ 
tention cannot be given to the care of the machine. Should 
the material adhere to the dies, it must not be removed with 
a pocket-knife or anything sharp, but wiped off with moist 
cotton-wool, the punches and dies finally being rubbed with 

a little vaseline and carefully wiped clean. Unless the dies 

• 

are perfectly smooth good work cannot be done. The ideal 
tablet should have a smooth surface and sharp-cut edges, 
and this cannot happen if the machine is not carefully at¬ 
tended to. There is no golden rule to success in tablet mak¬ 
ing, but there is no reason for failure, and it only takes a 
little experience to become an expert tablet-maker. 

“Preparing the material.—The material to be compressed 
should be in a finely granular form, and most substances 


250 


will probably have to be reduced to a powder first and gran¬ 
ulated afterwards. A small quantity of syrup and water is 
generally sufficient to granulate, but it is sometimes neces¬ 
sary to have an adhesive in order to make the tablets bind 
well. The dispenser will know by experience in pill-making 
whether it is best to add acacia, tragacanth, dextrin, wax, 
glucose or syrup. A tablet made with sugar is more solu¬ 
ble than one made with acacia, etc., so that sugar is in most 
cases preferable. The damp material is passed through a 
sieve (a No. 20 mesh is the most useful size), and then 
dried and again passed through a sieve. A lubricant is next 
added to enable the powder to pass through the machine 
freely. The most useful lubricants are talc (1^2 to 2 per 
cent.), 2 per cent, solution of white soft paraffin or vaseline 
and ether sprayed onto the powder before compression, ly¬ 
copodium, starch, and in some cases where a completely 
soluble tablet is required—as in hypodermics and photo¬ 
graphic tablets—powdered boric acid will be found useful. 
When the lubricant is a powder it should be sifted on to the 
material spread out on paper and lightly stirred so as not 
to break the granules. A little starch greatly facilitates 
rapid disintegration of the tablet, whereas glucose and water 
tends to form a hard tablet—an advantage when the tablet 
is to be dissolved slowly in the mouth.” 

The glucose may be incorporated by first mixing it with 
the emulsion in a mortar. 

Good granules possess a certain degree of stability, show¬ 
ing no tendency to break down into powder under manipu¬ 
lation. When defective in this quantity, gum acacia should 
be added in the proportion of 5 to 10 per cent. 

The following formula is improved in this way: 

Reduced Iron 16 parts 

Gum Acacia • * 2 parts 

Starch 1 part 


251 


Sugar 

Theobroma Emulsion 


4 parts 
2 parts 


The addition of gum acacia to the formula for Hutchin¬ 
son’s pills given in the previous paper is an improvement. 
Gum acacia is a necessary ingredient also in the formula for 
iron tablets, which will be given later; as might be expected, 
the presence of a dehydrated salt interferes considerably 
with the operation of granulation. 

In applying the ether-alcohol form of the excipient two 
modifications are recommended for use on occasion: (1) 

The substitution of a weaker alcohol when granulation pro¬ 
duced with the stronger alcohol is imperfect. The modifica¬ 
tion is employed in the following formula: 

Opium 16 parts 

Sugar 7 parts 

Ether-theobroma 3 fl. parts 

Alcohol (60 per cent.) 2 fl. parts 

Mix the powders and add the liquids separately. 

This modification can be adopted in most, if not in all 
cases, when from the nature of the material the use of the 
aqueous emulsion is indicated; since the granules prepared 
with the ether-alcohol excipient can be more quickly dried, 
a saving of time is in this way possible. (2) The reduction, 
in some cases, of the proportion of alcohol. The use of a 
volume of 90 per cent, alcohol equal to that o£ ether-theo¬ 
broma frequently necessitates the addition of a considerable 
proportion of sugar, which can be reduced if this modifica¬ 
tion is adopted. The following is an extreme example: 
Cascara Extract 16 parts 

Ether-theobroma 3 fl. parts 

Alcohol (90 per cent.) 0.5 fl. parts 

In the formula for cascara given in the previous paper 
50 per cent, of sugar was necessary, in order to avoid over¬ 
granulation. In such cases as the above a little starch can be 
added with advantage. 


252 


If the drying of granules is carried out in a room which 
is fairly warm and dry, the application of heat will seldom 
be necessary. In no case is it necessary to subject the ma¬ 
terial to a higher temperature than 45° C. No rule can be 
laid down, even in particular cases; but, seeing how seldom 
heat is necessary, it is advisable, first, to try drying by ex¬ 
posure to the air. There is the danger with some substances 
of over-drying, thereby reducing the cohesiveness of the 
material. The weight of the dry granules will depend con¬ 
siderably upon the temperature at which drying has been 
conducted, especially if starch or such a crystalline sub¬ 
stance as lead acetate is an ingredient of the mixture. To 
insure accurate dosage it is necessary in all cases to weigh 
the finished granules, adjusting the weight of the tablets 
accordingly. Two samples of ordinary starch powder 
heated in a water-oven were found in each case to lose 10 
per cent, of their weight; a similar loss resulted at a tem¬ 
perature of 45° C. 

Disintegration. 

To bring about rapid disintegration of tablets which are 
composed largely of insoluble substances, 5 per cent, of 
starch powder should be added, applied either by dusting it 
over the dry granules, or, better, by adding it to the material 
before granulation. The addition of starch before granula¬ 
tion makes it necessary to add a larger proportion of the ex¬ 
cipient ; this is generally beneficial, the extra lubricant im¬ 
proving the finish of the tablets; this addition can be fre¬ 
quently made with advantage. The following formula for 
gray powder is an improvement on that given in the former 
paper. The extra lubricant makes it possible to produce tab¬ 
lets with a good surface by the application of a low degree 
of pressure. 

Gray Powder 16 parts 

Starch 4 parts 


253 


Sugar 

Theobroma Emulsion 


20 parts 
4- parts 


Compression. 

In adjusting the degree of pressure due regard must be 
paid to disintegration. Increase of pressure does add to the 
good appearance of the tablets, improving the polish of the 
surface, and, when the tablets are colored, making them 
darker and apparently more homogeneous in composition, 
but, unfortunately, with a corresponding increase in the 
time taken by the tablets to disintegrate. Good finish, with 
the minimum pressure is, however, possible, and its achieve¬ 
ment should be constantly aimed at. 

One of the difficulties sometimes encountered is the 
cracking of the tablets after compression, but only in cases 
of imperfect granulation; it may, however, be caused by the 
presence in the material of coarse particles, especially crys¬ 
tals. This should be carefully avoided; all the ingredients 
should be in the finest possible powder. This is necessary 
also in the case ot colored tablets, if an appearance of homo¬ 
geneity is desired. 

Another difficulty sometimes met with is the adhesion of 
the material to the punches during the compression; it re¬ 
sults from the lack of cohesiveness in the material, the rem¬ 
edying of which has already been discussed. Should ad¬ 
hesion occur when granulation is satisfactory, showing gen¬ 
erally that the material is sufficiently cohesive, the remedy 
will usually be found in more perfect drying. Various 
methods of correcting adhesion have from time to time been 
suggested, such as the addition of talc to the dry granules, 
or by spraying them with an ethereal solution of liquid para¬ 
ffin, these substances serving also as lubricant. Talc, in 
very fine powder has been found useful in cases of emer¬ 
gency, when time did not permit of more elaborate treat¬ 
ment; but its general use as a lubricant is not recommended, 


254 


since it increases the liability to crack. If granules pre¬ 
pared with theobroma are found to require additional lubri¬ 
cant, 0.5 per cent, of talc will usually be sufficient. When 
talc is added to correct adhesion, as much as 2 per cent, may 
be necessary; this proportion should not be exceeded. Talc 
is most economically applied as follows: Spread the gran¬ 
ules in a thin layer on paper, and sift the talc over the sur¬ 
face, using a very fine sieve; mix thoroughly by lifting the 
corners of the paper, and complete by rotating in a large 
flask or bottle. In case of adhesion the punches should be 
washed with water, the lower punch being first removed for 
the purpose. If the punches are not kept well polished the 
difficulty will frequently arise from that cause; when not 
in use they should be immersed in liquid paraffin or paraffin 


oil. 


As a result of further experimenting on iron tablets, the 
following formula has been adopted as a substitute for pilula 



Dried Ferrous Sulphate 

Gum Acacia 

Sugar 

Theobroma Emulsion (Acacia) 


150 parts 
25 parts 
125 parts 
60 parts 


Granulate and dry thoroughly by the application of heat. 


II. 


150 parts 
35 parts 


Sodium Bicarbonate 
Theobroma Emulsion (Acacia) 


Granulate and dry thoroughly with heat, and mix two 
parts of I. with one part of II. Each 5-grain tablet yields 
on moistening 1 grain of ferrous carbonate. 

Theobroma emulsion, prepared with gum acacia, is pre¬ 
ferable in this case to one made with soap; the above calcu¬ 
lations are based on one giving a 40 per cent, residue on 
drying. Absolute drying of the granules is necessary, other¬ 
wise the reaction between the salts takes place to some ex- 


255 


tent, and oxidation ensues. Tablets made from the above 
formula have been exposed for three months to the trying 
atmosphere of the general laboratory, without any further 
change than a slight discoloration of the edges; some of the 
same batch were coated and have kept perfectly. If it is 
wished to obviate the labor of coating, which is really not 
necessary, so far as their keeping properties are concerned, 
it should not be difficult to find some suitable coloring sub¬ 
stance, which might be incorporated before granulation. It 
is also necessary to examine carefully the dried ferrous sul¬ 
phate, as many commercial samples do not comply with the 
official requirements. 

The formulas for the theobroma preparations as given in 
Pharmaceutical Formulas, are as follows: 

Theobroma Emulsion. 

Oil of Theobroma 4 ounces 

Hard Soap 350 grains 

Tragacanth, in powder 35 grains 

Benzoic Acid 17^4 grains 

Distilled Water Enough 

Dissolve the soap in 4 ounces of water by the aid of heat; 
add the hot solution to the oil of theobroma, previously 
melted; and mix by agitation; then shake in the tragacanth, 
add the benzoic acid, and make up to 16 ounces with water. 

This is to be triturated with the substance to be com¬ 
pressed (the latter having first been reduced to a fine pow¬ 
der), and the whole passed through a No. 20 or No. 30 
sieve and exposed to the air a few hours before being put 
into the compressing machine. Gum acacia may be used in 
place of the soap. 

Ether Theobroma. 

Oil of Theobroma 1 fl. ounce 

Ether 6 fl, ounces 


256 


Dissolve and add an equal volume of alcohol, as required 
for use. 

This is triturated quickly in a mortar with the substance 
to be compressed, the whole of the solution having been 
added at once. It is generally best to let the granules stand 
for an hour or two after sieving. 

The following paper on coating compressed tablets, is 
reprinted, by permission, from The Pharmaceutical Era. 
This takes up the process as used by manufacturers produc¬ 
ing tablets on a large scale but with slight modification will 
apply equally well to the coating of small lots of tablets. 

“Compressed tablets are coated to make them palatable, 
to conceal the bitter taste and odor that many drugs possess, 
and to improve the finished appearance of the tablet. The 
coating also prevents chemical changes by excluding air, ren¬ 
ders the tablet more slowly soluble, or even insoluble in the 
stomach, so that it may pass on to the intestines, where it is 
dissolved by the alkaline juices. After the tablets are com¬ 
pressed they should be placed in a coarse mesh sieve over a 
suction blower or cold air blast. This removes any adher¬ 
ing powder and particles or dust from their surface. This 
is necessary, particularly if a transparent coating is to be 
applied. If, after compressing, the tablet has a mottled or 
variegated appearance, cover it with a little moist lampblack 
so that the color will be uniform when coated. 

Before a tablet can be successfully coated it must be in 
perfect condition. Not too soft nor too hard, but firm and 
tenacious, with regular and well formed edges. Hard tab¬ 
lets are often insoluble and give rise to capping when the 
coating is applied. They must have the proper shape and 
be perfectly dry, and the excipients used in the granulation 
of the ingredients must not be of a hygroscopic nature, as 
they are apt to attract moisture from the coating and cause 
the tablet to swell, crack or burst open on standing any 
length of time. They must be dry enough so that moisture 


257 


will not exude and cause the coating to become softened or 
dissolved. All tablets intended to be coated should be placed 
on fine wire or cloth trays and dried at 70° F. for at least 
24 hours. • 

Again, the ingredients should have a fairly good amount 
of cohesion, to enable them to stand the rough motion of 
the tablets in the coating drums. Syrup, being adhesive, 
will cause the surface of the tablet to adhere to the thin 
layer of coating, the adherence increasing as the syrup dries, 
and if this adhesiveness of the drying syrup is greater than 
the cohesiveness of the granules, the structure of the tablet 
becomes strained and the coating cracks. Proper shape is 
another essential feature for good coating. Too flat tab¬ 
lets offer a greater surface and increase the danger of the 
tablets sticking to one another. Thick edges should be 
avoided, as they require a long time to build up and round 
over the coating. 

Sugar Coating. 

“The tablets are placed in a revolving copper drum, and 

a small amount of syrup is added, only enough to slightly 
moisten the surfaces. Into each drum a current of warm or 

cold air is introduced which dries the syrup on the tablet, 
this process of wetting with syrup and drying being repeated 
until the coating reaches the desired shape, thickness and 
smoothness. The rolling motion of the coating drums dis¬ 
tributes the syrup evenly over the tablets, and prevents them 
from adhering to each other. After the required number 
of applications of syrup are added, another solution i§ ap¬ 
plied, to which is added the coloring and flavoring material 
desired. After drying the tablets are placed in a second 
drum lined with thick felt, the friction of the felt and the 
previous layer of coating imparting to the surface a dull 
polish. From the felt lined drums the tablets are placed in 
revolving pans lined with melted paraffin wax, which gives 
them a highly polished and bright appearing surface. The 


258 


hot air blast is preferable to the cold air process for it dries 
the syrup, the more rapid evaporation of the moisture ren¬ 
dering the drying of the coating more uniform and less liable 
to crack and shrink away from the surface of the tablet when 
it becomes dry. 

Gold and Silver Coating. 

‘‘This form of coating is more often applied to Italian 
mints, cachous and dragees than to tablets in general. The 
tablets or other material should first be covered with a little 
weak mucilage and then shaken with the gold or silver leaf. 
The leaf may be dropped inside the revolving pan and it at 
once adheres to the surface of the tablets. This operation 
must be continued for some time, and a second coating is 
often necessary to give the tablet a bright and smooth ap¬ 
pearance and to conceal the color of the tablet or coating ap¬ 
plied thereon. Aluminum leaf may be used for the first 
coating, being afterwards covered with silver leaf. The pills 
or tablets thus coated are just as bright, and the cost of ma¬ 
terial is reduced. To give the silver coating a bright metal¬ 
lic polish the tablets are placed in a pan or drum lined with 
chamois skin and revolved for about one-half hour. If the 
tablets contain any sulphides they must first be coated 
with tolu or sandarac to prevent the formation of silver 
sulphide, which causes a black discoloration. 

Pearl Coating. 

“This is similar to sugar coating, but the coating contains 
a large proportion of powdered soapstone or talcum, which 
gives the tablets a pearly appearance. 

Chocolate Coating. 

“To flavor chocolate coated tablets, place ten pounds of 
cocoa hulls in a cotton bag and boil for five minutes in four 
gallons of water. Strain through layers of cheesecloth and 
add twenty-five pounds of lump sugar. To this mixture add 
two pounds powdered cocoa and mix well. 


259 


“For extemporaneous coating, moisten with mucilage, 
roll in cocoa powder, then rotate in a pill box with a little 
grated cocoa butter while slightly heating. This gives the 
desired polish. 

COLORS FOR COATING TABLETS. 


PURPLE. 


Germania, blue, Atlas brand 

2 

drams 

Kaline red, Atlas brand 

2 

drams 

Brilliant rose, Atlas brand 

1 

ounce 

Alcohol (25%) 

8 

ounces 

BLACK. 



Sulphate of Iron 

4 

pounds 

Fluid Extract of Logwood 

1 

gallon 

Fluid Extract of Nutgalls 

1 

gallon 

YELLOW. 



Amberine Yellow 

4 

ounces 

Boric Acid 

y 2 

ounce 

Alcohol 

16 

ounces 

Water 

48' 

"ounces 

ROSE PINK. 



Red Saffron, powdered 

2 

ounces 

Alcohol 

4 

ounces 

Water 

16 

ounces 

Boric Acid 

54 

ounce 

CARMINE ROSE. 



Alcohol 

8 

ounces 

Carmine Rose 

2 

ounces 

Hot Water 

8 

ounces 


TOOTHACHE REMEDIES. 

These are usually compounds of oil of cloves, creosote, 
etc., with various other substances, and are designed to be 
applied to the cavity of the tooth on a bit of cotton after 
thoroughly cleansing the cavity. Sometimes the remedy is 
put up in wax or stick form, in which case it is used by 


260 


warming a bit of the substance and pressing it into the cav¬ 
ity of the tooth. 

The liquid preparations are commonly sold in one or 
two dram bottles at prices ranging from ten to twenty-five 
cents per bottle. 


I. 


Creosote 

10 drams 

Oil of Cloves 

10 drams 

Oil of Peppermint 

10 drams 

Oil of Camphor 

12 drams 

Carbolic Acid 

12 drams 

Chloroform 

10 drams 

Mix all together, adding the carbolic acid last. 

II. 

Creosote 

10 drams 

Chloroform 

10 drams 

Oil of Cloves 

10 drams 

Camphor—Phenol mixture 

10 drams 

Mix well. 

The camphor-phenol mixture 

is made by powdering 


ounces of camphor and pouring over it 1 ounces of melted 
carbolic acid crystals. Stir until it liquefies, then filter. 

The camphor may be easily powdered by dissolving in 
the smallest possible quantity of alcohol and then evaporat¬ 
ing the solvent by rubbing in a mortar with the addition of 
sufficient alcohol to prevent its “gumming” under the pestle. 

This formula is really a modified form of No. 1, and is 
generally considered superior to it. 

III. 

Toothache Jelly. 

Carbolic Acid 8 ounces 

Menthol A dram 

Thymol 1 dram 

Collodion sufficient to form a smooth jelly 


261 


This is best mixed in the bottles in which it is to be 
sold. Dissolve the menthol and thymol in the carbolic acid, 
fill the bottle about half full of this mixture and then fill up 
with collodion. 

Directions for use are the same as with the foregoing. 


Toothache Wax or Gum. 


IV. 

The base of this preparation is yellow wax or paraffin, 
with which has been melted sufficient Venice turpentine to 
give it the needed plasticity and prevent crumbling. About 
three parts of wax to one of turpentine will give a product 
which will remain plastic indefinitely and these proportions 
may be varied to give any desired consistence. In medicat¬ 
ing this, any of the above described remedies, with the ex¬ 
ception of No. 3, is suitable, and the mixtures may be added 
in such quantities as are desired. Other substances which 
may be used in medicating this wax are chloral, camphor, 
menthol, oil of cloves, creosote or chloretone, either singly 
or in combination. 

A good working formula would be: 


I. 

Base 

Oil of Cloves 
Creosote 

Camphor-Phenol mixture 


10 ounces 
2 drams 
2 drams 
4 drams 


Melt the base and add the oils, etc., while cooling stirring 
to form a smooth mass. 


II. 


Paraffin 

Burgundy Pitch 
Oil of Cloves 
Creosote 


4 ounces 
2 pounds 
1 ounce 
1 ounce 


Melt the paraffin and pitch together and when nearly 
cool add the oil and creosote and mix well. Roll out in a 


262 


thin sheet and cut in pieces of the required size. If the 
mass is too hard it may be softened by the addition of a 
little Venice turpentine, which should be melted with the 
pitch and paraffin. 

This is usually cut in strips about one and one-half 
inches long and an eighth of an inch wide. Several of these 
pieces are placed in a homeopathic vial with a printed label. 
The vial should be tightly corked, it being best to have the 
top of the cork flush with the neck of the vial and then dip 
in melted paraffin. Instead of a carton, wrap the vial in a 
piece of corrugated paper and outside of this with a printed 
wrapper. 


SECTION VII 


HOUSEHOLD SPECIALTIES. 


Under the head of Household Specialties, we may con¬ 
sider such preparations as Baking Powders, Flavoring Ex¬ 
tracts, Bluings, Insectides, Polishing and Cleansing Prep¬ 
arations and such other products as find use in or about the 
home. 

It is a little difficult to draw the line sharply between the 
different classes of specialties and the classification made in 
this volume is one of convenience rather than of necessity. 
As an example, metal polishes, which are largely used in 
the home, find many outside uses, and the same is true of 
numerous other products. Therefore in looking for a partic¬ 
ular subject, it will be found advisable to consult the index 
rather than to depend upon its being found under the partic¬ 
ular head where it might seem to belong. 

BAKING POWDER. 

At just what period in the development of the human 
race man began the cultivation of wheat and the other cer¬ 
eals it is impossible to say, but that this was among the ear¬ 
liest developments of civilization is proven by the fact that 
we find reference to these grains among the earlist records 
which have come down to us and the discovery of appara¬ 
tus used in the production of flour from grain on the sites 
of ancient dwellings proves that the manufacture of this 
important foodstuff was carried on at a very early period. 

The first forms of bread were doubtless made by simply 


264 


mixing the flour with water and baking, the “unleavened 
bread" of Scripture being produced in this manner, but in 
some way, probably as the result of accident, it was found 
that by using a leavening agent, a bread would result, which, 
from the standpoint of palatability and digestibility, was a 
decided improvement over the hard, tough compact product 
of hour and water only. The use of yeast for this purpose 
is almost as old as the art of baking itself. 

Yeast, by its action on the hydrocarbons of the flour, 
generates large quantities of carbonic acid gas which in its 
efforts to escape from the mass produces the desired light¬ 
ness in the bread. But this liberation of gas takes place 
slowly and the conditions of modern life together with the 
desirability of producing various other articles of food 
which largely take the place of bread have rendered it nec¬ 
essary to have recourse to aerating agents which are more 
rapid in action. As early as 1859, one Dr. Daughlish, an 
English physician, invented a method of aerating bread by 
means of charging the water used in making up the dough 
with carbonic acid gas, and conducting the mixing under 
pressure in a closed vessel. As soon as the dough was re¬ 
moved from the vessel, the gas contained in it expanded, 
causing it to rise. It is evident that such a method could 
never prove practical in common use and therefore atten¬ 
tion was directed to the finding of some substance which 
would bring about the desired effect in an easier manner. 

The housewife solved the problem by making use of 
sour milk and carbonate of soda, the free lactic acid of the 
milk, liberating the gas from the carbonate, but as sour milk 
was not always available the desirability of finding some 
chemical agent which would replace it was evident and the 
modern Baking Powders were the result of the experiments 
made in this direction. 

All baking powders, regardless of their composition, de¬ 
pend for their effect upon the same principal, i. e., the lib- 


265 


eration of carbonic acid by the action of some acid upon 
an alkaline carbonate. The alkaline portion of practically 
all powders is the same—bicarbonate of soda. 

Carbonate of ammonia has been to some extent era- 

S V 

ployed. This substance is solid at ordinary temperatures, 
and is converted into gas by the heat in baking, but is not, 
alone, suitable for baking powder, because it may easily 
remain to some extent in the bread after baking, imparting 
to it not only an unpleasant taste, but possibly, even prob¬ 
ably, unwholesome properties. 

Several different substances are used to produce the acid 
effect, and from the acid used the powders take their names, 
as Tartrate Powders, where the acid ingredient is tartaric 
acid or cream of tartar; Phosphate Powders where the acid 
ingredient is acid phosphate or lime; Alum Powders, where 
the alum is used as the acid ingredient, and Alum-Phos¬ 
phate Powders, where the acid portion consists of a com¬ 
bination of alum with acid phosphate of lime. 

As the effect of any baking powder is dependent upon 
the amount of carbonic acid gas it is capable of producing, 
it is evident that the best powders are those which are < .i- 
pable of producing the largest possible quantity of this gas 
from a given weight of the powder used. Theoretically, a 
perfect baking powder would consist only of the acid ele¬ 
ment and the alkaline carbonate in exact molecular prop >v- 
tions, but such powder is not practical, owing to the fact 
that fhe ingredients used would react in such a way that 
the strength of the product would be destroyed in a short 
time. In order to prevent such action, a filling of some inert 
substance, such as starch, is essential in order that the pow¬ 
der may be kept for a considerable length of time without 
deterioration. The substance most often used for this pur¬ 
pose is corn or potato starch, although in some of the 
cheaper grades of powders wheat flour is employed. 


266 


The requisites of good baking powder are: 

1. That the ingredients, in the quantities used, shall not 
injure the health of the consumer. 

2. That the powder shall yield the largest amount of 
gas that can be obtained from wholesome ingredients, and 
in such a way as to produce the best effects. Boiled with 
water, it should give a neutral, or very nearly neutral so¬ 
lution. 

3. The powder shall keep its strength, and also not cake 
or become lumpy under the ordinary conditions of storage 
and use. 

The caking of the powder is due to the fact that some 
of the active ingredients are often of such a nature as 
readily to absorb moisture from the air, so that they partly 
dissolve, and not only cause caking, but also loss of 
‘‘strength’' through the escape of carbonic acid gas. 

Cream of tartar powders cannot be made to keep well 
if beyond a certain strength, ranging from 13 to 14 per 
cent, of carbonic acid gas. Alum powders could be made 
twice as strong, but generally they are not; the very object 
of using alum being to lessen the cost of manufacture. 

This trouble is greatly reduced by the use of well dried 
materials and by the addition of dry starch powder, wheat 
flour or similar farinanceous substance, so that a well made 
powder loses very little strength. In good cream of tartar 
baking powders, about 20 per cent, of such a “filling” body 
is often used. More than this is unnecessary and simply 
lowers the cost of the product. A little less is sometimes 
used. In the majority of alum powders the strength is only 
one-third or one-half what it might be, and in many cases 
this is, no doubt, due to the excess of the starch or flour 
thus sold at the price of baking powder. It would seem 
that the strength of the powders is purposely kept down to 
a standard that will permit the use of the customary “two 
teaspoon fuls.” 


267 


Cream of Tartar Powders. 

Cream of tartar is a natural constituent of grape juice, 
and probably no material has ever been devised for making 
baking powders that is open to less objection than cream of 
tartar, unless possibly the acid phosphates. 

To decompose 40 grains of bi-carbonate of soda requires 
89.5 grains of cream of tartar. After the carbonic acid gas 
has been expelled, there remains in the bread 100 grains of 
the double tartrate of potash and soda—the drug known as 
Rochelle salts. Most exaggerated statements have appeared 
in the newspapers relating to the physiological action of this 
salt, but it is one of the mildest used in medicine, and its 
taste is comparatively feeble. Stille and Maisch (National 
Dispensatory, 2d edition) say: “In doses of one-half ounce 
to one ounce (240 to 480 grains) it acts as a gentle and 
cooling laxative, and seldom disagrees with the stomach .’’ 
As a purgative, the dose is one ounce. It is the active prin¬ 
ciple of the seidlitz powders, so often taken as a mild form 
of medicine. 

In consuming the equivalent of a half a loaf of our 
bread, one would take about fifty grains of Rochelle salt. 

Acid Phosphate of Lime Powders. 

The acid phosphate of lime (also called superphosphate 
of lime) has of late been much used in baking powders and 
there seems to be no physiological objection to its use. In¬ 
deed, it is claimed that its use restores to the finest wheat 
flour the phosphoric acid which is so necessary to our health, 
and which has been in great part removed with the bran. 

This claim would have more weight if there were not 
ample sources of phosphoric acid in other forms of food, 
and if the quantity introduced by a baking powder were not 
much greater than is required to make up the loss in the 
bran, and greater than is required by the system, unless in 
those cases where its therapeutic use is indicated. 


268 


W hen the acid phosphate acts on the bi-carbonate of 
soda there is formed phosphate of soda, soluble in water, 
and insoluble phosphate of lime, the latter being, however, 
more or less soluble in the various fluids of the digestive 
organs. The acid phosphate is well adapted for baking 
powders, because it liberates a part of the carbonic acid 
quickly and the rest only on heating. Being a very hydro¬ 
scopic substance, the acid phosphate powders need to be 
very carefully prepared and secured from moist air, or they 
will rapidly deteriorate. Other acid phosphates have been 
employed to some extent, but the acid phosphate of lime far 
the most widely. 

Unless properly prepared, the acid phosphate may not 
be so unobjectionable a substance. It is made by acting 
upon ground bones with sulphuric acid. The result is sul¬ 
phate of lime and the acid phosphate of lime. If now the 
latter, which is freely soluble in water, is leached out, 
leaving the sulphate of lime behind, we have the acid 
phosphate in fit condition to be used. It is mixed with 
starch, dried and brought into the market as cream of 
tartar substitute. (C. T. S.) 

Frequently, however, the sulphate of lime is left with the 
acid phosphate, and will then bring about any ill effects that 
may justly be attributable to the sulphate. Moreover, un¬ 
less the sulphuric acid used has been carefully purified, it 
may bring no inconsiderable quantities of lead and even 
arsenic into the baking powder. 

Sequi-Carbonate of Ammonia. 

Carbonate of ammonia used in small quantities, is per¬ 
haps unobjectionable, but probably if any considerable quan¬ 
tity were employed, disagreeable physiological effects might 
be expected, irrespective of the unpleasant odor and taste 
that the ammonia compounds would impart to the bread, 
which always shows ammonia reaction, even when small 


269 


quantities only were used in making it. 1 he ammonia salts 
in general, appear to be much more irritating and stimulat¬ 
ing than the corresponding soda, or even potash salts. Stille 
and Maisch say of carbonate of ammonia: “It is irritant, 
and if long continued, even in doses which the stomach will 
tolerate, it impairs nutrition.” In doses of five to ten grains 
it increases the fullness and force of the pulse, and causes 
a sense of tightness in the head. It is a very powerful agent, 
the ordinary dose being two to ten grains. Evidently such a 

substance needs to be used with care in food products. 

• •• 

Alum Baking Powders. 

Of late years the alum baking powders, being more 
cheaply made, have come into extensive use, and have met 
with considerable opposition on the score of qualities alleged 
to be injurious to the health. 

A great deal of testimony for and against the use of 
alum in baking powders might be collected. In some states 
the use of this substance is forbidden by law. In states where 
its use is allowed, the laws generally require that the label 
must state the composition of the powder. Full information 
on this subject may be obtained free of charge by address¬ 
ing an inquiry to the Dairy and Food Commission of the 
several states, at the state capital. 

The alum used is now almost exclusively burnt ammonia 
alum; and since the potash alum is more expensive, the 
same is probably true of alum baking powders in general. 

The crystallized alums are less frequently employed, be¬ 
cause they are too easily soluble; but they may be used in 
connection with the burnt alum, to secure at first a more 
rapid escape of carbonic acid gas. ‘‘Burnt alum” is alunvde¬ 
prived of its water of crystallization by gentle heating, and 
it dissolves very slowly in cold water. 

To decompose 40 grains of bi-carbonate of soda requires 
38.1 grains of burnt ammonia alum. The residue contains 


270 


very nearly the equivalent of 8 grains of dry (“anhydrous”) 
alumina, nearly equal to 72 grains of crystallized ammonia 
alum, or 74 grains of crystallized potash alum (ordinary 
alum. 

The alumina is present in the bread, partly as hydrate 
and partly as phosphate of alumina, in case simple alum bak¬ 
ing powders are used. Where acid phosphates are also used 
in sufficient quantity, the alumina remains in the bread as 
phosphate. 

In preparing the foregoing, I have drawn freely upon 
the reports of government investigation of baking powders, 
including those of the United States and Canada, as well as 
the work of the Dairy Commissioner of the State of New 
Jersey. 

BAKING POWDER FORMULAS 

i- i 

Cream of Tartar 2 pounds 

Bicarbonate of Soda 1 pound 

Corn Starch 1 pound 

Reduce all to a fine powder, dry the cream of tartar and 

bi-carbonate of soda by gentle heat and then mix thoroughly 
by sieving. 

This represents the highest type of a pure tartrate pow¬ 
der. The cost of producing this in reasonable quantities 
will not vary far from twenty cents per pound, the exact 
cost depending to some extent upon the quantities in which 
materials are purchased and the ratio of the quantity of 
starch used to the other ingredients. 

The quantity of starch is, to a great degree, optional 
with the manufacturer. It should be kept in mind, however, 
that this is an inert substance and that all that is added above 
what is actually required to prevent chemical action between 
the acid and alkali reduces the leavening strength of the 
powder as well as the cost. 


271 


The same suggestion applies as well to the following 
formulas. In these the proportion of starch stated is so 
proportioned as to obtain the greatest possible strength con¬ 
sistent with good keeping qualities. The manufacturer is 
expected to use his own judgment in the matter of increas¬ 
ing the amount of filler used. 

II. 

Tartaric Acid 1 pound 

Bicarbonate of Soda 1 pound 

Starch 1 pound 

Powder finely, dry well and mix intimately. 

This class of powders is now seldom used, cream of tar¬ 
tar having replaced the tartaric acid in most of the modern 
powders. 

III. 

Acid Calcium Phosphate lj /2 pounds 

Bicarbonate of Soda 1 pound 

Starch 1 /4 pounds 

Mix as directed for the preceeding formulas. 

This formula gives what is commercially known as acid- 
phosphate powder. It should be noted that the acid phos¬ 
phate of lime is not that prepared especially for medicinal 
use and which is quite expensive, but a grade prepared for 
use as cream of tartar substitute in baking powders, costing 
about ten cents per pound in barrel lots. 

IV. 

Dried Ammonia Alum 1 pound 

Bicarbonate of Soda 1 pound 

Starch 1 pound 

Mix as directed for the preceeding formulas. 

This is the “alum” powder generally sold. It is of fair 
leavening power, and may be produced at a very low price. 


V. 

Acid Calcium Phosphate 


2 pounds 


272 


Dried Ammonia Alum 2 pounds 

, Bicarbonate of Soda 3 pounds 

Starch 5 pounds 

Mix as directed for the preceeding formulas. 

This gives us the “alum phosphate" powder which is 
probably more largely sold than any of the other kinds. It 
makes up at a low cost and is used largely with many pre¬ 
mium schemes. 

In making baking powders on a small scale, an ordinary 
flour sifter (what is commonly known as the Hunter sifter) 
may be used. Where it is made in large lots, special machin¬ 
ery for sifting and mixing should be employed. These 
sifters and mixers may be had from any dealer in pharma¬ 
ceutical machinery at a reasonable price and are made to be 
operated by hand or power. 

With no further apparatus than an oven for drying the 
materials and one of the self sifting flour bins, made of 
heavy tin and provided with a sifting mechanism at the bot¬ 
tom, several hundred pounds of powder may be produced in 
a day. 

For putting up the powder for sale, tin cans of various 
sizes ranging from one-fourth pound up to five pounds are 
generally used. One or two parties have done well with the 
powder put up in the ordinary self-sealing glass fruit jars. 
While these are more expensive than a tin can, they make a 
very attractive package and the fact that the jar is useful 
after being emptied makes a good inducement to the pur¬ 
chaser. Tin cans of any desired size may be had from any 
firm manufacturing tin boxes, etc. 

The laws of the different states vary considerably re¬ 
garding the kind of materials which are allowable in baking 
powders and the statement of the materials used on the 
label. Before embarking in the manufacture of this class 
of products, it is always advisable to familiarize yourself 
with the laws of your own state regarding the matter, as 


273 


well as with those of such other states as you intend to 
do business in. Information of this kind may be had 
from the Secretary of State, the Attorney General or the 
Board of Dairy and Food Commissioners at the various 
state capitals. 

METAL POLISHES. 

The manufacture of Metal Polishes is a very old indus¬ 
try, probably extending back to the days when mankind first 
began to make use of the different metals and finding that 
they tarnishetd and lost their lustre by exposure to the air, 
began looking about for something which would restore the 
surface of such metallic articles as he used, to its former 
appearance. Observing that the metal tools which he used 
for agricultural purposes became polished by contact with 
and friction from the soil, the idea of using powdered earth 
as a polishing agent for his weapons and ornaments naturally 
suggested itself. 

During the ages but little improvement was made along 
this line until some genius became impressed with the idea 
that by mixing the powdered abrasive agent with some oil 
or grease a product might be made which could be more 
easily handled and be less likely to scratch the surface to 
which it was applied. Thus arose the so-called ‘‘paste 
polishes" which are now almost as numerous as the “sands 
of the sea." With the discovery of methods for refining pe¬ 
troleum, the residue from this operation, a crude form of 
petrolatum, began to be used as a vehicle for the polishing 
agent 'and the putz-pomades or German polishing pastes 
came into existence. Many of the polishes now on the mar¬ 
ket make use of petroleum or some of the by products of the 
refining of this substance as a base. 

All polishes, except those in powder form, consist of a 
base or vehicle combined with some abrasive agent. This 
abrasive agent varies from an almost impalpable powder, 
used in polishes for fine silverware and jewelry, to such 


274 


coarser substances as pumice or powdered scouring brick 
for use on the coarser kitchen utensils and such other articles 
as do not have a finely polished surface where slight 
scratches would be apparent. 

The base of the polish is a matter of considerable more 
importance than would be naturally supposed by one who 
has merely thought of it as a medium for holding the polish¬ 
ing agent in a convenient form for use. It does far more 
than this and should be of a nature which will keep indefi¬ 
nitely without drying up or becoming hard, must not be 
sticky or difficult to remove from the article after cleaning 
and last but not least, must be of a nature that will not in¬ 
jure by chemical action, the surfaces to which it is applied. 

In some instances, the composition of this base or ve¬ 
hicle has much to do with the action and effectiveness of the 
polish. For example, certain forms of brass polish are made 
with a base into which oxalic acid enters as an ingredient. 
This acid has a strong affinity for the verdigris which forms 
upon the surface of brass when exposed to the air and by 
dissolving it adds materially in giving a quick acting polish. 
It is self evident that the use of this material with an alka¬ 
line (soap) base would be useless, on account of the alkali, 
neutralizing the acid. Ammonia is another substance which 
is largely used in polish bases and is well adapted to use on 
surfaces which are likely to be greasy, the alkaline ammonia 
converting this grease into a kind of a soap thus rendering 
it soluble and easily removed. Alcohol, gasoline and various 
other substances are also used in polishes for greasy sur¬ 
faces and act by dissolving away the grease and making it 
possible for the abrasive agent to come in direct contact with 
the metal. 

It is self evident that the nature of the abrasive agent 
used, must vary with the purpose for which the polish is in¬ 
tended and it requires no abtruse reasoning to understand 
that a polish which would be entirely suited for brightening 


275 


coarse tinware and tarnished iron and steel implements 
would prove destructive to the finely finished surface of 
silverware and fine jewelry. Both the base and the polish¬ 
ing agent should be adapted to the purpose for which the 
polish is intended and anyone who intends putting out any¬ 
thing like a complete line of metal polishes will find it neces¬ 
sary to manufacture several different varieties. 

A wide variety of substances are available as abrasive 
agents in the various forms of metal polishes and we shall 
now consider briefly some of these which are in common 
use. 

Chalk is a native, friable calcium carbonate found in 
many parts of the world. It appears in commerce in its 
crude form and also as prepared chalk, which is simply 
common chalk freed from its impurities by washing with 
water and allowing the coarser particles to settle to the bot¬ 
tom of the vessel in which the washing is done. The water, 
containing the finer particles, is poured off and the residue 
washed again in the same manner. The liquids from the 
two washings are now mixed and the finely divided particles 
held in suspension are allowed to subside, the water poured 
off and the resulting powder dried and then ground in a 
paint mill or similar machine. Prepared chalk is suitable 
for polishing fine surfaces and in combination with other 
materials enters into the composition of many different pol¬ 
ishes. Being an alkaline carbonate this substance is not 
adapted to use in connection with acids on account of the 
effervescence which results from such combinations, and 
when mixed with them in solutions the resulting chemical 
action destroys the characteristics of both substances. 

Whiting is simply a cheap prepared chalk, generally 
being of a grey or dirty white color. It is used for prac¬ 
tically the same purposes as the better grades of the pre¬ 
pared chalk but not being as well purified is more likely to 
scratch the surfaces to which it is applied. 


276 


Calcium Sulphate. 

This substance is well known under the name of gyp¬ 
sum or plaster of Paris. By calcining the water is driven 
off and when it is again mixed with water it absorbs this 
in considerable quantities, and soon sets up into a hard 
mass. For polishing purposes the crude un-calcined sul¬ 
phate is used or else the powder is mixed with water, al¬ 
lowed to harden and re-ground. In action it is similar to 
chalk and the latter substance may be substituted for it in 
all formulas where it is called for, without impairing in any 
way the effectiveness of the polish. 

Tripoli is an earthy substance taking its name from 
the locality where it was first observed as occuring natu¬ 
rally. It has a fine hard grain and does not soften in water 
or mix with it. Under the microscope it is found to con¬ 
sist almost wholly of the shells of animalicules. In action 
it is similar to silex, although not as harsh, and used with a 
suitable base makes a good general purpose polish. 

Silex, or silica, occurs in nature combined with earths 
and in the form of sand, flint, quartz, etc. As used in 
polishes it is generally prepared from calcined flints or 
quartz ground to a powder. It possesses very sharp cutting- 
properties and is therefore suitable for use in such prepara¬ 
tions as are required to act quickly on surfaces, where the 
minute scratches which it makes are not of particular im¬ 
portance. 

Marble Flour is prepared by grinding ordinary marble 
to powder. It may be had in various grades of fineness 
and is similar in action to chalk. 

Ferric Oxide, crocus martis or jeweler's rouge, as the 
latter name implies is largely used in polishing jewelry and 
similar articles. One objection to its use is the color, a deep 
red, which gives a dark color to any mixture in which it may 


277 


be used and soils the hands of the user and the cloth or 
other fabric used in applying it. 

Infusorial Earth. 

This substance is worthy of the most careful attention 
of the would-be compounder of metal polishes. It is the 
ingredient to which most of the highest grade preparations 
on the market owe their excellent qualities. The Century 
Dictionary describes it as follows: 

“Infusorial earth, a very fine white earth, resembling 
magnesia, but composed largely of the microscopic silicious 
shells of the vegetable organism called diatoms. Deposits 
are found not infrequently under peat beds and also on a 
large scale in certain parts of the United States, especially 
in the western part of the Great Basin, Nevada, Oregon and 
California, where there are masses of rock hundreds of feet 
in thickness, largely made up of infusorial earth, occuring 
usually interstratified with volcanic materials, and often in 
connection with a fine grained white ash, from which the 
infusorial beds are not easily distinguished by the eye. This 
earth is used for polishing articles of metal and as an ab¬ 
sorbent in making explosives with nitro-glycerin. Also 
called infusorial silica and fossil flour and sold in the United 
under the trade name of Electro-silicon.” 

This substance is also known by its German name, Kie- 
selghur, and is adapted to the manufacture of almost every 
variety of metal polish. Being very light it does not form 
in a hard mass when used in liquid polishes. This quality 
makes it superior to chalk and similar substances for this 
use, and furthermore, its polishing powers are fully double 
those of chalk while it does not scratch the most delicate 
surfaces if a fine quality is used. 

Until quite recently it has been difficult to obtain a fine 
grade of this substance in the open market, owing to the fact 
that most of the better quality was bought up by the large 


278 


firms engaged in the production of metal polishes, but with 
increased production and the opening of new sources of 
supply, it is now possible to obtain a most excellent quality 
at an extremely low price. 

Pumice, or pumice stone, is a form of lava which when 
ground to powder is frequently used for polishing purposes. 
Owing to its sharp cutting power and the impossibility of 
reducing it to an impalpable powder, it is adapted only for 
coarse work. 

Emery. 

This substance appears in commerce in the form known 
as emery flour in varying grades of fineness. It is unsuited 
for use in fine polishes owing to its sharp cutting properties. 

Carborundum. 

This is a comparatively new product in the line of pol¬ 
ishing agent. It is manufactured largely in the vicinity of 
Niagara Falls and is sometimes sold in fine powder under 
the name of Diamond Dust. Such experiments as I have 
made with this substance leads me to believe that it may 
become useful, especially for powder polishes. 

Many other substances might be enumerated as certain 
forms of clay, wood and coal ashes, etc., but the above list 
includes all the more important materials entering into the 
composition of modern metal polishes. By a judicious com¬ 
bination of one or more of these abrasive agents with a 
suitable base, a polish adapted to any desired purpose may 
be obtained. 

An almost infinite variety of polish bases have been and 
are still in use. Liquid polishes generally make use of 
kerosene, gasoline, alcohol or water as a vehicle for the pow¬ 
ders, but the fatv that none of these will permanently hold 
the polishing agenv in suspension has led to the combining 
with them of various other substances designed to accom¬ 
plish this purpose. For instance, oleic acid is often used 


279 


in connection with gasoline or kerosene, and sometimes this 
substance is used alone for the purpose. It possesses a 
rather disagreeable odor which must be disguised by the 
use of a suitable perfuming substance and when used alone 
is somewhat greasy and sticky. By combining oleic acid 
with kerosene or gasoline and then adding a portion of con¬ 
centrated ammonia, a sort of a soap is produced which is 
of sufficient density to keep most polishing powders from 
precipitating. The amount of oleic acid and ammonia to 
be used are largely a matter of personal preference and a 
few experiments will give you a general idea of how these 
substances act in combination. 

There are at present on the market a considerable num¬ 
ber of semi-liquid polishes, consisting of soft soap combined 
with the desired polishing substance. Ordinary green soap 
may be used in these, adding sufficient water to bring the 
mixture to desired consistence, or the soap may be formed 
by the interaction of oleic acid and ammonia and diluted to 
give the desired degree of fluidity. The cleansing action of 
the soap and the ease with which greasy surfaces may be 
thoroughly cleaned by its use, makes this base valuable, 
aside from its property of holding the polishing powders 
in a permanent state of suspension 

One of the obstacles met with in attempting to duplicate 
proprietary metal polishes is the fact that some of these con¬ 
tain as a polishing material some local abrasive agent, i. e., 
one which is found native in the vicinity of the manufactory 
or else in territory over which the manufacturers have con¬ 
trol. This material is likely to differ considerably in ap¬ 
pearance and action from any of the commercial polishing 
materials, and in cases of this kind it is self evident that the 
only way to exactly duplicate the polish would be to locate a 
source of supply for the particular materials used in its 
manufacture. 


280 


It may be stated, as a general rule, that such materials 
do not possess any great advantage over the commercial 
abrasives, except that they give a distinguishing tone to the 
product. For the most part they are clays, or some form of 
rock waste, although some of them approach very closely 
the composition of true infusorial earth, being a species of 
finely powdered marl. 

This matter is worthy the attention of any manufacturer 
and it might be found profitable to conduct some experi¬ 
ments along the line of combining such local materials as 
may seem to possess properties which would recommend 
them as polishing agents, with different bases. It may be 
that a fortune is lying at your door, wanting only your 
touch to convert it into tangible form. 

A considerable number of the following formulas are 
the results of laboratory experiments and several of them 
have been obtained from the analysis of highly advertised 
and deservedly popular proprietary preparations. 

Powder Metal Polishes. 

In making powder polishes, any one of the abrasive ma¬ 
terials described may be used singly or any two or more of 
them in combination. In view of the fact that the nature 
of each material has been so fully described, it would seem 
unnecessary to give detailed formlas, as anyone by selecting 
the materials adapted to the purpose intended, can easily 
produce a polish which will give entire satisfaction. How¬ 
ever, for the benefit of those who prefer not to experiment 
with the different materials, several combinations are sug¬ 
gested. 


I. 


Whiting- 

Cream of Tartar 


1 pound 
1 ounce 


Venetian Red, enough to give a pink color 
Mix well. 



This makes a good polish for silverware and jewelry. In 
use it is applied with a dampened sponge or cloth and fol¬ 
lowed by a brisk rubbing with a soft cloth or chamois. 

Whiting alone makes a fairly good polish for the pur¬ 
pose but the addition of cream of tartar improves the 
polishing action. In making this polish, a good grade of 
whiting should be used and it would be better if it could be 
bolted through cloth to remove any coarse particles of grit 
which may be present. 

II. 

Tripoli 1 pound 

Prepared Chalk 2 pounds 

Calcined Magnesia 4 ounces 

Mix well and use as directed for No. 1. 

This is suitable for the same purposes as the preceeding 
formula: 


III. 

Tripoli 1 pound 

Whiting 1 pound 

Finest Pumice 1 pound 

Mix well. 

Suitable for brass and tinware. Use as directed for the 
preceeding formulas. 

IV. 


Infusorial Earth 2 pounds 

Tripoli 1 ft pound 

Oxalic Acid \y 2 ounces 

Mix thoroughly, having first reduced the acid to a fine 
powder. 

This is a quick acting polish for brass and copper. A 
sharper effect may be given to it by replacing a portion of 
the infusorial earth with silex. From six to eight ounces 
of the latter material will be sufficient. 


282 


V. 


Infusorial Earth 
Tripoli 

Tartaric Acid 
Kaolin 


1 pound 
p 2 pound 
1 ounce 
^4 pound 


Reduce the tartaric acid to a fine powder and mix all 
the ingredients thoroughly. 

This is adapted to the same uses as the preceeding 
formula but is less active in chemical effect, owing to the 
use of a milder acid. 


VI. 


Prepared Chalk 
Best Whiting 
Bicarbonate of Soda 
Mix well. 

Suitable for the same purposes as Nos. 


1 pound 
1 pound 
4 ounces 

1, 2 and 3. 


VII. 


Fine Emery Powder 
Finest Pumice 


Whiting 


4 ounces 
8 ounces 
1 pound 

Powdered Dried Carbonate of Soda 4 ounces 
Mix thoroughly. 

This polish is suitable for polishing iron and steel, such 
as the bright iron work on stoves. 


Liquid Metal Polishes. 

The liquid polishes include a large number of varieties. 
The following formulas show typical bases and the abrasive 
agents may be varied to suit any particular purpose. 

I. 

Soft Soap 2 pounds 

Water 10 pints 

Borax 8 ounces 


283 


Ammonia Water 1/4 ounces 

Infusorial Earth 2 pounds 

Tripoli /4 pound 

Dissolve the soap in the water by means of heat, adding 

the borax. Remove from the fire and when cool, add the 

ammonia and stir in the powders mixing thoroughly. 

% 

The consistence of this polish may be varied by using 
a greater or smaller portion of soft soap. This soap is 
made from linseed oil, saponified with caustic potash, be¬ 
ing the “green soap” of the druggist. The process of mak¬ 
ing is a comparatively simple one and as it is much cheaper 
to make than to buy it, the formula is here given. 

Linseed Oil (raw) 40 ounces 

Caustic Potash 9 ounces 


Alcohol 4 ounces 

Water Sufficient 

Heat the linseed oil on a water bath to about 140° 
Fahr. Dissolve the caustic potash in 45 fluid ounces of 
water and add the alcohol to the solution. Add this solu¬ 
tion to the oil, gradually with constant stirring, continuing 
the heat for about half an hour or until a jelly like so^p is 
formed. 

The formula as given above, makes a neutral soap, suit¬ 
able for medicinal purposes, but in practice, where the soap 
is to be used in the manufacture of polishes,- etc., it is better 
to use a somewhat larger percentage of alkali, say 10 ounces, 
instead of the quantity directed above. The alcohol may be 
advantageously replaced with wood alcohol, where the 
soap is intended for technical purposes only. 

By using more alkali, the soap becomes more readily 
soluble in water and its power of removing grease is 
greatly increased. 

It will be found somewhat simpler to combine the soap 
making and polishing making processes, by adding the re- 


* 


284 


quired amount of water to the soap as soon as saponifica¬ 
tion is complete, then cooling and mixing the other mate¬ 
rials with it. 


II. 


White Laundry Soap 

1 pound 

Ammonia Water (16 deg.) 

2 pints 

Water 

4 gallons 

Potassium Carbonate 

2 ounces 

Whiting 

3 pounds 

Prepared Chalk 

1 pound 


Shave the soap small and dissolve in the water, together 
with the potassium carbonate, using sufficient heat to make 
the soap dissolve readily. Let cool, add the ammonia and 
lastly the polishing powders. Put up in cans or bottles. 

In use, shake well, then apply with a soft cloth, polish¬ 
ing with dry cloth or chamois. 

III. 


Alcohol 1 pint 

Ammonia Water (16 deg.) 1 pint 

Prepared Uialk y 2 pound 

Mix the liquids and add the prepared chalk. 

This makes an excellent polish for jewelry and fine sil¬ 
verware. In using, shake well, apply with a sponge or soft 
cloth and polish with dry cloth or chamois. 

Wood alcohol may be used instead of grain alcohol in 
this product, in which case it is well to add some perfuming 
oil to disguise the odor. Oil of sassafras or cinnamon or 
a mixture of these make a good perfuming material. 


IV. 


Jeweler’s Rouge 
Kerosene 
Nitro Benzol 
Crude Oleic Acid 


2 pounds 
\y 2 pints 
1 ounce 
1 gallon 


Mix the liquids and add the jeweler’s rouge in fine 
powder. 


285 


< 


This makes a good general purpose polish. Should the 
color produced by using the jeweler’s rouge be objection¬ 
able, it may be replaced with tripoli, infusorial earth or a 
mixture of these. 

Jeweler’s rouge is generally carried in stock by all 
druggists but may be prepared" extemporaneously by satur¬ 
ating a solution of sulphate of iron with a solution' of oxalic 
acid, that is, add the acid as long as a precipitate is formed. 
Filter or decant the ’liquid and expose the precipitate to 
heat until it assumes a deep red color. 

V. 

Infusorial Earth 2 pounds 

Powdered Carbonate of Soda 4 ounces 

♦ 4 

Powdered Soap 8 ounces 

0 

Hot Water sufficient to make a liquid of the 
desired consistence. 

Dissolve the soap and carbonate in the smallest possible 
quantity of water, by means of heat, then add the powdered 
earth gradually, and enough more water to make a creamy 
liquid. 

This is an excellent polish for silverware, jewelry and 
similar articles. 

The same base may be used with almost any combina¬ 
tion of abrasive substances, making polishes adapted to 
practically any purpose. 

VI. 


Tripoli 


1 pound 

Whiting 


1 pound 

Prepared Chalk 


1 pound 

Stearin 

y . ' 

1 pound 

Gasoline 


1 gallon 

Oleic Acid 

■ 

8 ounces 


Dissolve the stearin in the gasoline, add the oleic acid 
and then stir in the powders, using care to keep them from 


286 


forming in lumps. More or less stearin may be used to 
give any desired body, and the gasoline may be replaced in 
whole or in part with kerosene. 

The explosibility of gasoline should be kept in mind in 
making and handling polishes containing this substance as an 
ingredient. The work should be done either out of doors 
or in a room away from fire and lights and the label should 
instruct the purchaser not to attempt to use it near a fire. 

The addition of a small quantity of ammonia to the 
above mixture will form a sort of a soap and produce a 
polish of heavier consistence.’ Use from four to eight 
ounces of ordinary ammonia water to the above quantity. 

VII. * 

Powdered Rotten Stone 1 pound ' 

• • 

Lubricating Oil 1 pint 

Kerosene • . 3 pints 

Mix. 

This makes a polish suitable for coarse tinware, brass, 
copper, etc. It is considerably used for polishing the bright 
parts of engines and smaller machinery. 


VIII. 


Infusorial Larth 


. 10 

ounces 

Red Bole 


4 

ounces 

Wood Ashes, sifted 

■ 

6 

ounces 

Prepared Chalk 

■< i 

30 

ounces 

Stronger Ammonia 


10 

ounces 

W ood Alcohol 


20 

ounces 

Amyl Acetate 


1 

ounce 

Water 


\ l / 2 gallons 


Mix the alcohol and amyl acetate, add the water gradually 
with constant stirring and then stir in the powders, keep¬ 
ing free from lumps. 

Suitable for the same purpose as No. 7, and may be 
used as a general purpose polish in the kitchen. 


287 


IX. 


Oleic Acid 12 ounces 

Stronger Ammonia 6 ounces 

AVater enough to make a liquid of the desired 
consistence. 

Add to this mixture any perfuming material desired, 
as nitro benzol, citronella, etc., and then stir in sufficient 
tripoli, infusorial earth and prepared chalk to give the mix¬ 
ture good polishing qualities. It may be made thicker if 
desired by using more of the oleic acid and ammonia, 
which in combination form a sort of a soap. 

This makes a good base for a large number of polishes. 
Combined with jeweler’s rouge it gives a fine polish for 
silverware and jewelry. 

Paste Metal Polishes. 

Paste polishes differ from the liquid forms only in the 
base used, and, indeed, the distinction between the two 
is rather a difference of consistence than of materials. Soap, 
which forms the base of many of the liquid polishes, is 
extensively used in the manufacture of pastes, and petro¬ 
leum products are also largely employed in the paste 
polishes, paraffin and petrolatum taking the place of the 
lighter hydrocarbon oils used in the liquid forms of this 
product. 

Roughly speaking, paste polishes may be divided into two 
general classes, i. e.,those made with a soap base and those 
consisting of various abrasive agents combined with petrola¬ 
tum and paraffin in varying proportions. Occasionally one 
meets with polishes in which some other material as gelatin 
has been employed as.a base, but on account of the tendency 
of such materials to harden into a solid mass, such polishes 
have never attained much popularity. 

In making pastes with soap it is only necessary to dis¬ 
solve ordinary laundry soap in the smallest possible quantity 
of water by means of gentle heat and then combine it with 


288 


the desired abrasive materials. Sometimes a little glycerin 
is added to prevent too rapid drying and oleic acid is some¬ 
times employed for the same purpose. Where these polishes 
are produced on a large scale, the soap is sometimes pro¬ 
duced in a pasty form instead of making use of the commer¬ 
cial hard soaps. For information concerning soap mak¬ 
ing, see the instructions in that subject. 

The following formulas are merely suggestive. While 
any one of them will give a good marketable product, it is 
intended that the manufacturer shall use his own judgment 
in the matter of proportions of the different ingredients and 
a little attention given to this subject will enable almost any¬ 
one to obtain a distinctive product, possessing as much merit 
as any of the highly advertised polishes. 


I. 

Yellow Soap 1 pound 

Precipitated Chalk 2 ounces ( 

Jeweler’s Rouge 1 ounce 

Tripoli 1 ounce 

Water Sufficient 

Cut the soap in thin shavings and dissolve in the small¬ 
est possible quantity of water by means of gentle heat, then 
work the powders into it so as to form a smooth paste. 
The addition of about one ounce of glycerin will prevent 
too rapid drying of the product. 

This polish may be modified by using other abrasive 
materials so as to give a polish for any particular purpose. 
As given above the formula produces a good general pur¬ 
pose polish which may be safely used on silverware, etc. 
Some other combinations of abrasives are given below. 
Infusorial earth and tripoli, equal parts. Combine with 
the base as directed above. This polish is similar in action 
to that produced by formula No. 1. 

Powdered Rotten Stone 1 part 


289 


Powdered Pumice (finest) 1 part 

Tripoli 2 parts 

Combine with the base as above directed to make a good 
polish for tinware, etc. 

Infusorial Earth 2 parts 

Jeweler's Rouge 1 part 

Combine with the base as above directed to make a 
polish suitable for general household use. 

Silex 1 part 

Tripoli 2 parts 

Infusorial Earth 4 parts 

Combine with the soap base as directed; this makes a 

good polish for brass, copper, nickel, etc. 

II. 

Tripoli 5 pounds 

Paraffin Wax 1 pound 

Lubricating Oil (heavy) p 2 gallon 

Kerosene 1 quart 

Melt the wax with the lubricating oil, remove from the 
fire and add the kerosene. While cooling stir in the tripoli. 
working to a smooth paste. 

This polish is excellent for brass and copper and by vary¬ 
ing the polishing materials used may be adapted to any de¬ 
sired purpose. 

The use of more or less \vax will make a heavier or a 
lighter paste. It may be scented by using a little nitro ben¬ 
zol or oil of citronella, 

IIP 

Jeweler’s Rouge 1 pound 

Powdered Rotten Stone 1 pound 

Infusorial Earth 1 pound 

Oxalic Acid 1 ounce 

Petrolatum sufficient to make a paste of any desired con¬ 
sistence. Nitro benzol or other perfuming oil sufficient to 
give a pleasant odor. 


290 


Reduce the oxalic acid to a fine powder and mix thor¬ 
oughly with the other powders. Melt the petrolatum and 
while cooling work in the powders. 

This is excellent for brass and copper, working rapidly 
and producing a finely polished surface. Apply with a soft 
cloth, polishing with a dry cloth or chamois. 

By using sufficient palm oil to reduce the mixture to 
the consistence of syrup or thick cream, an excellent semi¬ 
liquid polish is produced. 

IV. 

Petrolatum 1 pound 

Paraffin Wax 8 ounces 

Paraffin Oil V 1 pint 

Melt the paraffin and mix with the petrolatum, then add 
the paraffin oil; remove from the fire and while cooling work 
into the mass about three pounds of tripoli or any desired 
combination of polishing powders. 

The aboveTormulas will, I trust, prove sufficient to meet 
all requirements in the way of a paste polish. By varying 
the proportions of the basic materials and the kinds of abra¬ 
sive powders, an almost infinite variety of polishes may be 
secured. 

POLISHING SOAPS OR BLOCKS. 

Everyone is familiar with Sapolio and Bon-Ami, and 
while I do not profess to know the exact method of pre¬ 
paring these particular brands, I feel certain that the form¬ 
ulas below will enable anyone to produce a satisfactory 
article. 

I. 


Cocoanut Oil 

7 pounds 

Tallow 

3 pounds 

Solution of Soda (23° Baume) 

Sufficient 

Tripoli 

2 pounds 

Powdered Alum 

1 pound 

Whiting 

1 pound 


291 


Melt the tallow and add the cocoanut oil. Then add 
sufficient of the soda solution to saponify the fats when 
boiled with them for an hour or so. It is best to add the 
soda solution in small quantities, continuing the boiling with 
constant stirring until a jelly like soap is produced. Then 
continue the heat until the soap forms a firm paste; stir 
in the powders and pour the mixture into molds to harden. 

Several manufacturers of soap machinery furnish spe¬ 
cial stamping presses for shaping the cakes of polishing soap. 
See addresses in appendix. 

A simpler method of making a polishing soap is as fol¬ 
lows : 

II. 

Dissolve commercial hard soap in the smallest possible 
quantity of water and work into it enough of the desired 
polishing powders to form a stiff paste. Press into molds 
or form into cakes of the desired size and shape, by hand. 
This may be colored if desired by the addition of a suitable 
aniline color. 

III. 

The following formula for silver soap is highly rec¬ 
ommended : 

White Hard Soap 10 ounces 

Water 12 ounces 

Prepared Chalk - 2 pounds 

Cut the soap small and dissolve in the water by means 
of heat. Then work the powdered chalk into the mass, 
mixing to an even paste; press in molds of the desired size 
and shape. 

One occasionally comes across a canvassing agent selling 
a silver polish in the shape of small balls of some white 
material. These are simply common whiting mixed up with 
ammonia to a stiff paste. The mass is rolled into balls 
with the hands and these balls are then dried in the oven. 
By using a little soap solution a firmer cake may be made. 


292 


Polishing Cloths. 

These are made from double faced canton flannel, im¬ 
pregnated with some polishing material. The following 
formula will be found entirely satisfactory: 


Oleic Acid 

Ammonia 

Water 


4 ounces 
4 ounces 
1 gallon 


Mix the oleic acid and ammonia and then add the water 
(warm) and stir until well mixed. 

The cloths used are the heavy double faced cotton flan¬ 
nel ; this makes a cloth which will wear well and do good 
work. Cut the cloths about 9 inches square. 

The powder used in filling the cloths depends upon the 
work to be done with them. It is customary to make two 
grades, using a dark flannel for the coarse for cleaning brass, 
copper, etc., and white for the finer grade for use on silver¬ 
ware. 

Soak the cloths in hot water and wring out as dry as 
possible. Dip in the solution and work with the hands un¬ 
til the cloth is thoroughly impregnated. Keep the solution 
hot while dipping the cloths. Then run them through a 
wringer and while still hot, spread out on a smooth surface 
and sprinkle well with the powders, using fine emery powder 
for the dark cloth and fine tripoli for the white cloth. Rub 
the powder well into the cloth and then turn over and re¬ 
peat on the other side; hang up and dry and when dry 
brush out the loose powder from both sides with a medium 
soft brush, saving the powder for future use. The cloths 
may be ironed smooth if necessary. 

They are usually put up in envelopes with directions 
printed on them. In using, always polish with the cloths 
dry. Wetting spoils them. 

FURNITURE POLISHES. 

The older forms of this specialty consisting princi¬ 
pally of linseed oil, turpentine and beeswax, and depending 


293 


V 

upon the liberal application of ‘‘elbow grease*' to bring out 
their effect are now but little used except upon natural or 
“rubbed” finished articles, it having been proven by experi¬ 
ence that the more modern products, consisting largely of 
gums, resin, etc., dissolved in alcohol and combined with 
various oils, are more satisfactory for varnished surfaces. 
The action of these polishes depend upon two essential fea¬ 
tures, i. e., the presence of a solvent like alcohol, which 
softens up the old varnish, thus giving it a new surface and 
removing spots and scratches and sufficient gum, resin, etc., 
to give a light coating over the original finish. In truth, 
these polishes are really varnishes in more or less dilute 
form. 

Another variety of this specialty which enjoys consider¬ 
able popularity is an emulsion of gums, oils, etc., with or¬ 
dinary soap. In some of these, the soap in solution, is mixed 
with the oils, etc., while in others no soap is used, but in 
its place some alkali like soda or potash, which unites with 
the oils of the polish forming a soap, during the process 
of manufacture. 

Shellac varnish, i. e., shellac dissolved in alcohol, com¬ 
bined .with sufficient oil to give it the proper rubbing quali¬ 
ties makes a fairly good furniture polish and several of the 
proprietary articles in this line now on the market are com¬ 
posed of these materials. Used alone, the shellac solution 
dries too rapidly to allow of spreading smoothly and the al¬ 
cohol softens up the original varnish to too great a degree: 
but combined with the proper proportion of oil. these defects 
are overcome and a good working polish is produced. 

A type of the old style “rubbing polishes” is represented 
by the following formula: 

I. 

Linseed Oil (boiled) I pint 

Turpentine 1 pint 


294 


/ 


1 pint 


Pure Cider Vinegar 

Mix by shaking together. 

This polish separates into two layers in the bottle, the 
oil and turpentine floating on the vinegar. In using the bot¬ 
tle is well shaken and the polish is applied with a piece of 
soft canton flannel, and rubbed brisckly until a good polish 
results. 

Another formula which is very popular and has often 
been sold under the name of French Polish Reviver, is 
made as follows: 


II. 


1 pint 

2 ounces 
4 ounces 


Linseed Oil 
Gum Camphor 
Cider Vinegar 
Spirits of Ammonia y 2 ounce 

P>utter of Antimony . 1 ounce 

Cut the camphor in small pieces and dissolve in the oil 
by heating on a water bath; add the vinegar in small propor¬ 
tions, shaking well after each addition; then add the other 
materials in the same manner. This polish must be mixed 
exactly according to these directions to give anything like 
satisfaction. 

In use it is applied with a soft cloth, rubbing with a cir¬ 
cular motion, and then polished with a clean, dry piece of 
flannel. 

The so-called “butter of antimony"' is a corrosive liquid 
and care should be taken in handling it not to spill the liquid 
on the hands or clothing. Chemically speaking, it is anti¬ 
mony chloride. 

A similar product may be made by formula No. 3. 

III. 


Alcohol 

Hydrochloric Acid 
Linseed Oil 


295 


\ l /2 ounces 
]/ 2 ounce 
8 ounces 


Best Cider Vinegar . 1 pint 

Butter of Antimony 1 Vz ounces 

Add the other ingredients to the oil in small quantities 
at a time with constant shaking. The vinegar should be 
added last. 

Use as directed for No. 2. 

A more up-to-date polish may be produced by using the 
following formulas: 


IV. 


Paraffin Oil 
Wood Alcohol 
W ater 

Gum Benzoin 
Amyl Acetate 
Oil of Cedar 


1 gallon 
^ gallon 
>2 gallon 

2 ounces 
]/z ounce 

1 dram 

Dissolve the gum in the alcohol, add the amyl acetate 
and oil of cedar and mix this solution with the paraffin oil; 
lastly add the water stirring well. 

This polish separates into two portions with a white 
powdery precipitate in the bottom of the bottle. In use, 
the bottle is well shaken and a piece of soft cheese cloth 
moistened (not saturated) with the liquid. They apply to 
the surface to be polished, rubbing briskly with the grain 
of the wood until the polish is dry. 

Nitro benzol may be used instead of the amyl acetate 
if preferred, the principal object of using these substances 
being for the odor they impart to the product. 

Either white paraffin oil or some of the darker varieties 
may be used in the above formula. If it is desired to color 
the polish, mix a little oil soluble red aniline with the oil 
and a small quantity of oil soluble red aniline with the water. 

V. 

Balsam of Fir 1 pound 

Sulphuric Ether 1 pint 


Turpentine 


pint 


296 


8 pounds 
2 gallons 
1 quart 
6 ounces 
1}4 gallons 
1/4 pints 


Furniture Varnish ]/ 2 pint 

Linseed Oil 1 gallon 

Mix the balsam of fir with the ether, add the varnish and 
turpentine which have been previously mixed and then 
slowly stir the oil into this mixture. 

VI. 

Cup Grease 
Benzine 
Wood Alcohol 
Ammonia Water (16 deg.) 

Water 
Turpentine 

Mix the cup grease with the turpentine and stir this into 
the benzine; add the ammonia and alcohol and lastly stir 
the water into the mixture. After all the water has been 
added stir briskly until a smooth mixture is obtained. 

Apply with a piece of soft cheese cloth, rubbing till dry. 
Furniture polishes in paste form are in quite general de¬ 
mand and numerous formulas for such mixtures have been 
offered from time to time. Most of these depend on bees¬ 
wax for the polishing agent and consist of an emulsion of 
this wax with soap, etc. The following formulas have been 
tested and found reliable: 

VII. 

Beeswax 2 pounds 

Turpentine 40 ounces 

Castile Soap 1 ounce 

Caustic Soda < 2 drams 

Water 40 ounces 

Melt the beeswax on a water bath and add the turpen¬ 
tine, stirring well until mixed. Dissolve the soap and caustic 
soda in the water by means of heat and add this (boiling 
hot) to the wax and turpentine. Remove from the fire and 
stir until it sets, then put up in boxes. 


297 


The paste may be made as firm as may be desired by 
using more wax. A red color may be imparted to the mix¬ 
ture by macerating an ounce of crushed alkanet root in the 
turpentine until the color is extracted and then straining. 

In use this polish is applied with a soft cloth with plenty 
of rubbing and then polished with a dry soft cloth. 


VIII. 

A prominent German technical journal gives the follow¬ 
ing formula which I have found to produce an excellent 
polish. 

Beeswax 80 ounces 

Resin 20 ounces 

Venice Turpentine 12 ounces 

Turpentine 60 ounces 

Melt the beeswax, resin and Venice turpentine together by 
gentle heat, remove from the fire and stir in the turpentine 
which has been slightly warmed to prevent too rapid solidi¬ 
fication. 

In use, the furniture is first washed with warm soap 
suds and the mixture applied with a soft cloth, polishing with 
a clean dry flannel. 

IX. 

Another formula, also from the a German technical jour¬ 
nal, is as follows: 

Yellow Wax (Beeswax) 100 parts 

Paraffin Wax 60 parts 

Ceresin 40 parts 

•Turpentine 460 parts 

Melt the waxes together and stir in the turpentine. 

Use as directed for No. 8. 


STOVE POLISHES. 

All stove polishes, no matter what their exact composi¬ 
tion, depend upon one material for their effect. Nothing 
has ever been found which would replace graphite to advan- 


298 


tage in polishes of this kind and practically every known 
stove polish consists of this substance combined with va¬ 
rious other materials designed to facilitate its application, 
hold it in closer contact with the metal or impart a deeper 
color to the polish. 

It should be remembered that there are an extremely 
large number of different grades of graphite and that much 
of the quality of any stove polish will depend upon the kind 
of graphite used in its production. Some grades of the ma¬ 
terial give a brilliant metallic lustre, while others impart to 
the metal a dull, leady color. It is impossible to get a good 
polish from a cheap grade of graphite. 

Graphite, also known as plumbago and black lead, is one 
of the so-called “allotropic” forms of carbon. It occurs 
naturally in many localities, being extensively mined in Eng¬ 
land, Ceylon, Siberia, California and in the Adirondack reg¬ 
ion of New York, as well as in some other parts of the 
world. It has also been produced artificially from coal by 
means of the electric furnace. In powder, this material has 
a peculiar greasy feel, reminding one of powdered soapstone 
and it is employed to some extent as a lubricant, entering 
into the composition of several well known brands of axle 
grease. It also finds employment in the manufacture of lead 
pencils and crucibles and is sometimes used for glazing the 
grains of gunpowder. Gas black or gas carbon, which forms 
in the retorts during the manufacture of illuminating gas 
from coal, is very similar to graphite and is sometimes mixed 
with it to give a deeper color to polishes, etc. 

As graphite is practically unaffected by any ordinary 
temperature to which it may be subjected, it is eminently 
adapted for use in polishes to be used on metal which is fre¬ 
quently heated. When the polish “burns off” the stove, it is 
not on account of the graphite being consumed but because 
the “binding material” used with it has burned away and 
there is nothing to hold the graphite to the iron. 


299 


I might multiply formulas for stove polishes to an al¬ 
most unlimited extent but to do so would only prove confus¬ 
ing and occupy space which might be more profitably used 
for some other purpose. I shall therefore limit myself to 
one or two formulas for each of the more common forms 
of this useful commodity. 

The liquid polishes, now sold are composed for the most 
part of water with which is mixed graphite and various other 
materials designed to act as a binder between this substance 
and the metal to which it is applied. As a binding material 
sugar, glue, alum, copperas, gum tragacanth and dozens of 
other materials have been employed. Probably one of the 
most useful is gum tragacanth which, although it does not 
resist heat to a much greater extent than sugar,etc., is free 
from the objection of smoking when applied to the hot 
metal. Copperas, it is claimed, possesses the power of enter¬ 
ing into chemical combination with the metallic iron and it 
is useful in most types of stove polishes. Alum acts princi¬ 
pally as a binder but is also credited with increasing the 
lustre of the polish. 

The following formula produces a typical liquid polish : 


I. 


Gum Tragacanth 

4 

ounces 

Water 

. i 


pints 

Powdered Alum 

3 

ounces 

Sugar I 

1 

ounce 

Turpentine 

6 

ounces 

Dixon’s Best Graphite 

4jd> 

pounds 


Put the tragacanth in the water and let it stand until it 
is thoroughly softened. This will require about twenty-four 
hours. Then dissolve the alum in the mixture, add the tur¬ 
pentine and stir well. Then stir in the graphite and lastly 
add water to reduce to the desired consistence. 

The use of strong black coffee in the place of water is 


300 


sometimes recommended but the only value of this is that it 
supplies a larger quantity of organic matter, which of course 
gives a blacker appearance to the polish after it has been 
heated sufficiently to char the organic substances contained. 

It is advisable to add something in the nature of a pre¬ 
servative in order to prevent the liquid from fermenting. 
A small quantity of salicylic acid or benzoate of soda will 
be found satisfactory for the purpose. 

Several liquid polishes on the market consist of a mix¬ 
ture of gasoline and paraffin oil in the proportions of about 
eight parts of the former to one of the latter; with which is 
mixed sufficient graphite to give the desired polishing effect. 
Such polishes give a very quick lustre but are extremely 
dangerous to use on account of the inflamability of the 
gasoline and oil. Recently one of the leading drug journals 
reported an action for damages which was brought against 
a manufacturer of a polish of this nature which took fire in 
using and severely burned the user. 


II. 


Saturated Solution Tannic Acid 
Saturated Solution Sulphate of Iron 
Glycerin 

Gas Black (Carbon Black) 

Best Graphite 


3 parts 
2 parts 
1 part 
1 part 
5 parts 


Mix well, and add enough water to reduce to the desired 
consistence. 

Paste stove polishes are, for the most part, compounds, 
of graphite with soap, oils, etc., to form a mass of the con¬ 
sistence of a heavy ointment. They are very popular and 
being cheap and easy to produce pay a good profit to the 
manufacturer. 

The following formulas are typical: 


I. 


Hard Yellow Soap • 


1 pound 


301 


Turpentine 1 pint 

Resin H ounce 

Graphite enough to give a paste of the desired 
consistence. 

Shave the soap small and dissolve in the smallest pos¬ 
sible quantity of water by means of heat; reduce the resin to 
powder and dissolve in the turpentine; then combine this 
mixture with the soap solution. Then stir in the graphite, 
working to a smooth paste and put up in boxes. If a 
blacker compound is desired a little lampblack or carbon 
black may be added. 

II. 

Make a paste by combining a good quality of graphite 
with paraffin oil, grinding thoroughly together. A small 
quantity of powdered resin may be added if desired. In 
using resin in polishes the tendency of this substance to 
smoke when heated should be kept in mind and care taken 
not to use enough of it to give a disagreeable odor when the 
polish is heated. 

In the wav of powder polishes, there is not much op¬ 
portunity to produce anything new. Many of the powders 
sold consist solely of graphite, but it is better to combine 
this material with a suitable binding agent. The following- 
formula makes a good powder polish : 

Best Graphite 1 pound 

Sugar 1 ounce 

Powdered Resin y 2 ounce 

Mix well. 

In using, mix with a little water and apply with a dauber 
or cloth. Polish witli a dry cloth or polishing mitt. 

The polishes sold in cake form are usually composed 
of graphite mixed with clay and pressed into shape. By 
mixing graphite with dextrin mucilage to form a stiff paste 
and then forming in cakes a good polish will be produced. 

Another form of stick polish^ designed to be used by 


302 


rubbing the stick over the stove while warm and then 
polishing with a cloth or polishing mitt, consists of graphite 
mixed with paraffin wax in the proportion of about six 
ounces of the wax to a pound of graphite. The paraffin 
is melted and the graphite stirred into it while cooling and 
the mass moulded into sticks of the required size. This 
polish is somewhat objectionable on acount of the smoke 
produced when the wax is heated. 

The black enamel sold for the purpose of coating such 
parts of stoves as are not subjected to heat enough to cause 
it to burn off, consists of ordinary asphaltum varnish 
thinned out with turpentine. A suitable product may be 
made by dissolving one pound of asphaltum in a pint of 
linseed oil by means of heat and then adding two pints of 
turpentine. Apply with a flat brush. 

HOUSEHOLD AMMONIA. 

Ammonia in its natural form is a gas. In the commercial 
product this gas has been absorbed by water forming what 
is known as aqua ammonia or water of ammonia. Cold 
water will absorb a large proportion of this gas and the 
resulting product apears in commerce in various strengths, 
the 16° or ordinary aqua ammonia and the 26° called 
stronger ammonia. 

The ordinary Household Ammonia is simply aqua am¬ 
monia reduced in strength. In or tier to add to its cleansing 
power some other substance is generally used with it such as 
carbonate of potassium. This also increases the specific 
gravity so that a weak amonmia water holding a portion of 
carbonate of potassium in solution will show as high a 
hydrometer test as the stronger forms of the liquid with¬ 
out the addition of this substance. 

Clear Household Ammonia is made as follows: 
Potassium Carbonate 1 ounce 

Rain Water 4 pints j 


303 


Ammonia Water (16 deg.) 4 pints 

Dissolve the carbonate in the water and add the am¬ 
monia water. 

The cloudy variety is generally made from the follow¬ 
ing formula: 

Any Good White Soap 2 to 4 ounces 

Rain Water 4 pints 

Ammonia Water 4 pints 

Shave the soap, dissolve in the water by means of heat 
and when cool add the ammonia water. Stir well. 

From the above it will be seen that Household Am¬ 
monia is simply a diluted form of the commercial article 
with certain additions designed to increase its cleansing ac¬ 
tion or change its appearance. 

In practice it is advisable to use the stronger ammonia 
and dilute it sufficiently to give the desired strength ; then 
in case the carbonate or soap is desired to use it as directed 
above. 

In some states there is a law regarding the strength of 
ammonia, it being illegal to sell that which falls below the 
specified strength. In formation regarding the regulations 
in your state, if such exist, may be had free of charge by 
writing the Secretary of State at the State Capital. 

To duplicate any particular sample so far as strength is 
concerned, it is only necessary to take a small quantity of 
the sample, say one-half ounc’e, and add to it a drop or two 
of a solution of phenolpthalein. This will immediately turn 
the ammonia a bright red color. Now drop into it sulphuric 
acid, counting the number of drops added. Continue to 
add the acid, stirring with a glass rod until the color en¬ 
tirely disappears. This indicates that the alkali is entirely 
neutralized. Then dilute your product until it requires the 
same quantity of acid to destroy the color in a half ounce 
sample, that it did of the product you first tested. 


304 


FLAVORING EXTRACTS. 

Flavoring extracts may be divided into two general 
classes, viz., pure and synthetic, or as it is more generally 
called, artificial. Strictly speaking there is a difference be¬ 
tween a synthetic and an artificial extract, the former being 
made up of materials which exactly duplicate the chemical 
composition of the true flavoring material, while the latter 
are compounds of various substances intended to represent 
more or less closely the flavor of the substance being imi¬ 
tated without regard to similarity of chemical structure. 
However, these two terms are used interchangeably by 
most people and the present pure food laws in force in 
most states, as well as the national law, demand that extracts 
made from materials, synthetically produced, shall be label¬ 
led “artificial'' or “imitation" flavors. 

By a pure extract is meant one made directly from the 
bark, root, fruit or seed or an essential oil of the same, in 
alcoholic solution. Artificial extracts are various combina¬ 
tions of synthetic materials or of these in connection with 
ethers or other chemicals designed to impart the distinctive 
taste and odor of the material in question. 

From the fact that certain fruits, as strawberries, rasp¬ 
berries, bananas, pineapples, etc., yield no essential oil 
containing the flavoring principle, or in case they do, in 
such small quantities as to make its production on a com¬ 
mercial scale impracticable, it naturally follows that the 
only practical way of making extracts giving these flavors, 
is by making use of such substances as ethers, etc., which 
when properly blended will imitate the true odor of the 
fruit to a marked degree. The odor or “boquet” of fruits 
is due to minute portions of these ethers which develop 
naturally in the fruit itself during the ripening process. 
Therefore, the ethers used in duplicating these odors, may be 
considered as “synthetics"' since they are artificial products, 


305 


corresponding in chemical structure with those existing in 
nature. 

Various processes are extant for producing flavoring ex¬ 
tracts directly from such fruits as those mentioned in the 
preceeding paragraph, such as macerating the fruit in dilute 
alcohol for a considerable time and then filtering or extract¬ 
ing the fruit with a volatile solvent in a similar manner to 
that employed in the production of concrete perfumes, after¬ 
ward evaporating the excess of the solvent by distilling in a 
vacuum. The first method does not produce an extract 
which is satisfactory either from the standpoint of strength 
or keeping qualities, and it is easily apparent that the sec¬ 
ond method is not adapted to the needs of the average man¬ 
ufacturer. Very few of these extracts are on the market, 
the flavors sold for culinary purposes being practically all 
artificial. For such purposes as flavoring soda water and 
ice cream, the pure fruit pulp or juice is largely employed, 
but for confectionery and food products generally, outside 
the ones just mentioned, the artificial extracts are used al¬ 
most exclusively. 

The quality of an artificial extract will depend upon the 
skill of the person blending the materials used in its pro¬ 
duction and the quality of the materials themselves. Many 
of the larger firms engaged in the sale of essential oils and 
similar products market what are known as Artificial Fruit 
Oils, these being blends of various ethers and other materials 
in the proportions which experience has shown to be most 
satisfactory. The use of such materials will enable the 
manufacturer of little or no experience, to make artificial 
extracts which will compare favorably with those of the 
firms of many years experience, as he has the advantage of 
the skill of the expert employed by the supply house in the 
production of the so-called oils used. Generally speaking, 
first attempts at blending the raw materials used in the pro¬ 
duction of artificial fruit flavors are not very successful and 


306 


it is doubtless wiser for the beginner in this work to buy his 
“ fruit oils” from the large dealers instead of attempting 
to produce them himself. 

The formulas given in this volume for the production of 
artificial oils have proven extremely satisfactory in use, and 
by using care in making them up in exact accordance with 
the formulas, superior products will be assured. The ama¬ 
teur in this work should always experiment with small quan¬ 
tities of the materials until he is familiar with the strength 
and nature of each of them, before attempting the produc¬ 
tion of these flavors on a large scale. 

Before going into detail in regard to the manufacture of 
extracts, it has been deemed advisable to reprint a portion 
of one of the bulletins issued by the United States Depart¬ 
ment of Agriculture, defining the various extracts and speci¬ 
fying the legal requirements for each under the Food and 
Drugs Act of June 30, 1906. 

1. A flavoring extract is a solution in ethyl alcohol of 
proper strength of the sapid and odorous principles de¬ 
rived from an aromatic plant, or parts of the plant, with or 
without its coloring matter, and conforms in name to the 
plant used in its preparation. 

2. Almond extract is the flavoring extract prepared 
from oil of bitter almonds, free from hydrocyanic acid, and 
contains not less than one (1) per cent, by volume of oil 
of bitter almonds. 

2a. Oil of bitter almonds, commercial, is the volatile oil 
obtained from the seed of the bitter almond (Amydalus 
communis L.), the apricot (Primus armenioca L.), or the 
peach (Amygdalus persica L.) 

3. Anise extract is the flavoring extract prepared from 
oil of anise, and contains not less than three (3) per cent, 
by volume of oil of anise. 

3a. Oil of anise is the volatile oil obtained from the 
anise seed 


4. Celery seed extract is the flavoring extract prepared 
from celery seed or the oil of celery seed, or both, and con¬ 
tains not less than three tenths (0.3) per cent, by volume 
of oil of celery seed. 

4a. Oil of celery seed is the volatile oil obtained from 
celery seed. * 

5. Cassia extract is the flavoring extract prepared from 
oil of cassia and contains not less than two (2) per cent, by 
volume of oil of cassia. 

5a. Oil of cassia is the lead-free volatile oil obtained 
from the leaves or bark of Cinnamomum cassia Bl., and 
contains not less than seventy-five (75) per cent, by weight 
of cinnamic aldehyde. 

6. Cinnamon extract is the flavoring extract prepared 
from oil of cinnamon and contains not less than two (2) 
per cent, by volume of oil of cinnamon. 

6a. Oil of cinnamon is the lead-free volatile oil obtained 
from the bark of the Ceylon cinnamon (cinnamomum zey- 
lanicum, Breyne), and contains not less than sixty-five (65) 
per cent, by weight of cinnamic aldehyde and not more than 
ten (10) per cent, by weight of eugenol. 

7. Clove extract is the flavoring extract prepared from 
oil of cloves, and contains not less than two (2) per cent, by 
volume of oil of cloves. 

7a. Oil of cloves is the lead-.free, volatile oil obtained 
from cloves. 

8. Ginger extract is the flavoring extract prepared from 
ginger and contains in each one hundred (100) cubic centi¬ 
meters, the alcohol-soluble matters from not less than twenty 
(20) grams of ginger. 

9. Lemon extract is the flavoring extract prepared from 
oil of lemon, or from lemon peel, or both, and contains not 
less than five (5) per cent, by volume of oil of lemon. 

9a. Oil of lemon is the volatile oil obtained, by expres¬ 
sion or alcoholic solution, from the fresh peel of the lemon 


308 


(citrus limonum L.), has an optional rotation (25° C.) of 
not less than 60° in a 100-millimeter tube, and contains not 
less than four (4) per cent, by weight of citral. 

10. Terpeneless extract of lemon is the flavoring ex¬ 
tract prepared by shaking oil of lemon with dilute alcohol, 
or by dissolving the terpeneless oil of lemon in dilute alcohol, 
and contains not less than two tenths (0.2) per cent, by 
weight of citral derived from oil of lemon. 

10a. Terpeneless oil of lemon is oil of lemon from 
which all of the terpenes have been removed. 

11. Nutmeg extract is the flavoring extract prepared 
from oil of nutmeg, and contains not less than two (2) per 
cent, by volume of oil of nutmeg. 

11a. Oil of nutmeg is the volatile oil obtained from 
nutmegs. 

12. Orange extract is the flavoring extract prepared 
from oil of orange, or from orange peel, or from both, and 
contains not less than five (5) per cent, by volume of oil 
of orange. 

12a. Oil of orange is the volatile oil obtained by ex¬ 
pression or alcoholic solution, from the fresh peel of the 
orange (Citrus aurantium L.), and has an optical rota¬ 
tion of (25° C.) of not less than -f- 95° in a 100-millimeter 
tube. 

13. Terpeneless extract of orange is the flavoring ex¬ 
tract prepared by shaking oil of orange with dilute alcohol, 
or by dissolving terpeneless oil of orange in dilute alcohol, 
and corresponds in flavoring strength to orange extract. 

13a. Terpeneless oil of orange is oil of orange from 
which all or nearly all of the terpenes have been removed. 

14. Peppermint extract is the flavoring extract pre¬ 
pared from oil of peppermint or from peppermint, or both, 
and contains not less than three (3) per cent, by volume 
of oil of peppermint. 


309 


14a. Peppermint is the leaves and flowering tops of 
Mentha piperita L. 

14b. Oil of peppermint is the volatile oil obtained from 
peppermint and contains not less than fifty (50) per cent, 
by weight of menthol. 

15. Rose extract is the flavoring extract prepared from 
otto of roses, with or without red rose petals, and contains 
not less than four-tenths (0.4) per cent by volume of otto 
of roses. 

15a. Otto of roses is the volatile oil obtained from the 
petals of Rosa damascena Mill., R. centifolia L., or R. 
moschata Herrm. 

16. Savory extract is the flavoring extract prepared 
from oil of sacory or savory, or both, and contains not less 
than thirty-five hundredths (0.35) per cent, by volume of 
oil of sacory. 

16a. Oil of savory is the volatile oil obtained from 
savory. 

17. Spearmint extract is the flavoring extract prepared 
from oil of spearmint or from spearmint, or both, and con¬ 
tains not less than three (3) percent, by volume of oil 
of spearmint. 

17a. Spearmint is the leaves and flowering tops of 
Mentha spicata L. 

17b. Oil of spearmint is the volatile oil obtained from 
spearmint. 

18. Star anise extract is the flavoring extract prepared 
from oil of star anise and contains not less than three (3) 
per cent, by volume of oil of star anise. 

18a. Oil of star anise is the volatile oil distilled from 
the fruit of the star anise (Illicium verum Hook.) 

19. Sweet basil extract is the flavoring extract pre¬ 
pared from oil of sweet basil, or from sweet basil, or from 
both, and contains not less than one-tenth (0.1) per cent, 
by volume of oil of sweet basil. 


310 


19a. Sweet basil, basil, is the leaves and tops of Ocy- 
mum basilicum L. 

19b. Oil of sweet basil is the volatile oil obtained from 
basil. 

20. Sweet marjoram extract, marjoram extract, is the 
flavoring extract prepared from the oil of marjoram, or 
from marjoram, or both, and contains not less than one (1) 
per cent, by volume of oil of marjoram. 

20a. Oil of marjoram is the volatile oil obtained from 
marjoram. 

21. Thyme extract is the flavoring extract prepared 
from oil of thyme, or from thyme, or both, and contains not 
less than two-tenths (0.2) per cent, by volume of oil of 
thvme. 

J 

21a. Oil of thyme is the volatile oil obtained from 
thyme. 

22. Tonka extract is the flavoring extract prepared 
from tonka bean, with or without sugar or glycerin, and con¬ 
tains not less than one-tenth (0.1) per cent, by weight of 
coumarin extracted from the tonka bean, together with a 
corresponding proportion of the other soluble matters 
thereof. 

22a. Tonka bean is the seed of Coumarouna odorata 
Aublet (Dipteryx odorata (Aubl.) Willd.) 

23. Vanilla extract is the flavoring extract prepared 
from vanilla bean, with or without sugar or glycerin, and 
contains in one hundred (100) cubic centimeters the soluble 
matters from not less than ten (TO) grams of vanilla bean. 

23a. Vanilla bean is the dried, cured fruit of Vanilla 
planifolia Andrews. 

24. Winter green extract is the flavoring extract pre¬ 
pared from oil of wintergreen and contains itot less than 
three (3) per cent, by volume of oil of wintergreen. 

24a. Oil of wintergreen is the volatile oil distilled from 
the leaves of the Gaultheria procumbens L. 


311 


According to the foregoing regulations, the minimum 
quantity of essential oil permissible in the various flavoring 
extracts is as follows, the specified amount being the small¬ 
est quantity which can be used in a gallon of extract con¬ 
forming with the law. 


Almond 

1.28 fluid ounces, practically 10)4 

drams 

Anise 

3.84 

a 

a 

it 

Wi 

ounces 

Celery 

.384 

a 

a 

11 

3 Va 

drams 

Cassia (cinna 


- 





mon) 

2.56 

a 

a 

a 

2i/i 

ounces 

Cloves 

2.56 

a 

a 

a 

23/5 

ounces 

Lemon 

6.40 

a 

a 

11 

’ 6/ 

ounces 

Lemon (terpene- 






less) 

.256 

tt 

a 

tt 

2M 

drams 

Nutmeg 

2.56 

it 

a 

i * 


ounces 

Orange 

6.40 

a 

t t 

a 

6/ 

ounces 

Peppermint 

3.84 

a 

a 

1 1 

m 

ounces 

Rose 

.256 

a 

tt 

a 

2/ 

drams 

Spearmint 

3.84 

a 

it 

11 

• 

m 

ounces 

Thyme 

.256 

a 

tt 

tt 

2J4 

drams 

Wintergreen 

3.84 

a 

a 

a 

3?4 

ounces 


These quantities have not been worked out exactly, in 
each case, the quantity given at the right of the table being 
slightly in excess of the actual minimum quantity specified. 

It must not be understood that the quantities given in 
the above table will produce the strongest grades of ex¬ 
tract. They are simply stated as a minimum, below which 
no product can be legally sold. The exact quantity of the 
various essential oils to be used is largely a matter for the 
manufacturer to determine for himself, being guided by such 
conditions as the selling price of the finished product, the 
competition he must meet, etc. 

The old rule of an ounce of oil to a pint of alcohol, is sel¬ 
dom followed at present, as in these days of sharp competi¬ 
tion the manufacturer is compelled to produce his extracts at 


312 


a cost which will enable him to compete with other manu¬ 
facturers in his territory in the matter of selling price. It 
will be found more profitable, in the long run, to make a 
good quality of extract and demand a fair price for it than 
to offer an inferior quality at a reduced price. Bargain 
prices may serve to gain a customer, but unless the goods are 
of a quality which will admit of repeated sales to the same 
parties, there is little opportunity of building up a perma¬ 
nent business with them. 

In the case of extracts of lemon and orange which, next 
to vanilla, are probably the best sellers, the use of six and 
one-half to seven ounces to the gallon will give a good 
quality of extract and one which will meet all reasonable 
competition. With the other flavors, quantities of the oils 
ranging between the minimum specified and twice that 
quantity will be found most satisfactory in practice. 

In regard to the alcoholic strength of extracts, it should 
be stated that no greater quantity of alcohol should be used 
than will suffice to hold the oil in permanent solution. Natu¬ 
rally the more oil used the greater will be the quantity of 
alcohol required, and as alcohol is one of the principal items 
of cost in the manufacture of an extract, it is easy to see 
that reducing the quantity of oil makes a saving, not only 
of its own cost, but in the reduced quantity of alcohol 
which may be employed as well. As a general rule, in the 
manufacture of extracts from essential oils, the alcoholic 
strength required ranges from 27 per cent, for a 1 per cent, 
extract of bitter almond to 90 per cent, for a five per cent, 
extract of orange. Lemon, for a five per cent, extract 
will require about 85 per cent, alcohol, cinnamon for a 
two per cent, extract 65 per cent., cloves for a two per cent, 
extract 62 to 65 per cent, nutmeg for a two per cent, ex¬ 
tract 76 per cent, peppermint for a three per cent, extract 
80 per cent, and wintergreen for a three per cent, extract 


313 


about 57 per cent. These figures are based on an article 
by Julius Hortvert, Chief Chemist Minnesota Dairy and 
Food Department, published in the American Perfumer. 
It should be kept in mind that a little more than the actual 
required amount of alcohol should be used in order to hold 
the oil permanently in solution, otherwise changes in tem¬ 
perature may cause precipitation. 

In regard to coloring extracts, the laws of the various 
states differ somewhat, and it is always advisable to famil¬ 
iarize oneself with such matters before embarking in the 
manufacture of this class of products. As a rule, copies 
of the laws relating to food and drug products may be had 
for the asking, from the state officials entrusted with the 
enforcement of such laws and there is no excuse for anyone 
not being familiar with the legal requirements of the states 
in which they intend transacting business. It has been 
wisely said that “a stitch in time saves nine,” and when it 
comes to matters of this nature it may also save serious 
legal entanglements. 

For the most part, the laws regulating the sale of food 
products, both state and national, are very fair and equitable. 
It is only to the fakir and the uninformed that these laws 
are prejudicial and the man who is willing to offer his 
products for what they really are, need not fear any regula¬ 
tions which are likely to be made. In fact, such laws are a 
benefit rather than an injury to the honest manufacturer as 
they render it unnecessary for him to meet unfair competi¬ 
tion. 

So far as my knowledge of the matter extends, the 
following formulas comply in every way with the food laws 
of the various states and with the national law. It will be 
noted that I offer suggestions regarding coloring these ex¬ 
tracts, leaving the manufacturer to be guided by the condi¬ 
tions surrounding him, whether his products shall be colored 


314 


or uncolored. Properly labelled, these extracts may be sold 
anywhere without fear of interference. 

Vanilla Extract. 

The vanilla bean is produced by a climbing parasitic 
plant, known botaically as Vanilla Plantifola. This plant 
is a fleshy, dark green, perennial, climbing plant with a long 
smooth stem much branched and supplied with aerial 
roots, which fasten themselves into the ground, and it de¬ 
pends for its support upon trees, or in cases where it is 
cultivated, upon a wooden framework. 

The leaves are dark green, fleshy and veinless. The 
flowers are greenish yellow, about two inches in diameter 
and grow in clusters of eight or ten. The fruit is a slender 
pod, seven or eight inches long (?) filled with a oily pulp 
containing a large number of tiny black seeds. It begins 
to bear fruit three years after planting and continues to 
bear for 25 to 30 years, or even longer. The plant is grown 
in various sections of the tropical region, the principal 
sources of supply for them being Mexico, Tahiti (Island), 
Reunion and Madagascar (Bourbon beans) and Java. The 
kinds best known and most favorably thought of are the 
Bourbon and Mexican.. The principal section of Mexico 
where they grow is on the eastern coast in the State of 
Vera Cruz. 

Most of the beans of commerce grow wild, although on 
account of the constantly increasing demand for them, some 
attempts have been made at their cultivation. It has been 
demonstrated that it is a comparatively easy matter to culti- 
vae the plant and there seems to be no danger of any scarc¬ 
ity in the supply of this product. The method of propaga¬ 
tion is very simple. A slip cut from the stem of the plant 
and planted near the trunk of a tree to which it is attached 
by means of a cord, immediately takes root in the bark of 
the tree and throws out aerial roots which, dropping down¬ 
ward, soon take root in the ground. The fruit is gathered 


315 


about the last of March, the collection period extending 
over a period of about three months. The pods are gathered 
before they are quite dry, wrapped in blankets and “sweat” 
until cured. Some of the oil of the bean oozes out in the 
process of sweating and the natives spread this smoothly 
over the bean, which gives it its glossy appearance. The 
beans are then sorted for length, packed in bundles and are 
ready for shipment. 

The beans when freshly picked have little or no van¬ 
illa odor, this odor seeming to develop during the curing 
process. Great care is required in curing to get the maxi¬ 
mum amount of vanillin and not to break the bean which 
would spoil its market value. 

Formulas for the manufacture of vanilla extract from 
the bean are almost numberless. And it would appear that 
the formula to be followed or the particular process to be 
adopted is not of much importance, provided a sufficiently 
large quantity of the beans are used to each gallon and that 
the complete exhaustion of the strength of the bean has 
been secured. Various processes of exhausting the beans 
are in use, including maceration, digestion, percolation and 
a combination of any or all of these methods. 

The vanilla bean is ranked among the most difficult sub¬ 
stances from which to extract its virtues, especially by per¬ 
colation alone. The chief difficulty encountered in perco¬ 
lating this substance is that it is practically impossible to 
pack it evenly in the percolator and, of course, the men- 
strum will follow the lines of least resistance so that a 
portion of the beans (those which are packed most closely) 
will not be subjected to its action sufficiently to extract the 
virtues therefrom. 

The menstrum used in extracting the bean is a combina¬ 
tion of alcohol and water in various proportions according 
to the idea of the operator as to what is the best proportion 


316 


to use. Generally speaking, two gallons of water to three 
of alcohol makes the most satisfactory menstrum. 

Time is the most valuable factor in the production of a 
good vanilla extract, as anyone may demonstrate by compar¬ 
ing a recent product with one made under similar condi¬ 
tions, a year old. Various expedients have been tried from 
time to time, but have not proved satisfactory in hastening 
the ripening and it is now generally conceded that the prin¬ 
cipal difference in quality between the products of the large 
manufacturers and those of the man who makes them on a 
small scale, is that the former are in a position to allow their 
extract plenty of time to ripen before marketing it, while the 
latter often offers his product for sale as soon as it is made 
or at least within a few weeks from the time of making. 

Various machines have been devised for the purpose of 
reducing vanilla beans to the proper condition for handling 
in the making of an extract. One of the best among these 
is the Vanilla Bean Chopper, made by John E. Smith’s 
Sons Co., of Buffalo, N. Y. This machine cuts the beans 
without crushing them, which avoids heating the beans, 
which is a decided advantage. Personally, I have obtained 
good results from the use of an Enterprise food chopper, 
using a fine perforated disk with the knife operating on the 
outside of the disk. 

The United States Pharmacopia directs a menstrum 
composed of two parts water and one of alcohol by weight, 
but in general use this is too strongly alcoholic. The 
strength above stated will be found more satisfactory in 
general use. Some difference of opinion exists as to the 
advisability of using glycerin in the menstrum, and it is 
quite generally conceded that its use is not an advantage. 

The character of the beans upon which you are operat¬ 
ing will determine largely the strength of the menstrum to 
be used. With the Mexican beans and others not contain¬ 
ing an excess of mucilaginous matter, ordinary diluted 


317 


(50%) alcohol will give good results, while with stronger 
mucilaginous beans three parts alcohol to two of water 
will be nearer the required proportion. 

The idea of using more alcohol with the latter is to 
avoid getting too much of the mucilaginous principle into 
solution, which would make filtration of the product very 
difficult. It is generally advisable to experiment on a small 
quantity of each new shipment of beans before making up 
a large quantity of the extract, in order to determine the 
most advantageous menstrum to use. 

The requirements of the United States Food and Drugs 
Act of June 30, 1906, make the minimum quantity of 
vanilla bean to be used in an extract practically twelve and 
one-half ounces per gallon. The following formulas vary 
somewhat from these figures, none of them, however, using 
less than the minimum quantity specified. They will be 
found entirely satisfactory in practice and illustrate fully 
the various methods of extraction in common use. 


I. 


Vanilla Beans 

Water 

Alcohol 


10 pounds 
6 gallons 
6 gallons 


Cut or grind the beans fine, and place in a vessel pro¬ 
vided with a closely fitting cover, pour over them two gallons 
of the water which has been heated to boiling, let stand for 
twenty-four hours, stirring occasionally, then add one gal¬ 
lon more water (boiling), and strain through a closely 
woven cloth, pouring the remainder of the water at a boiling 
temperature over the dregs on the strainer. After this 
liquid has cooled, add the alcohol, stir well and allow to 
stand until no further precipitation occurs. Decant the 
clear portion of the liquid, filter the remainder and mix the 
two solutions. 

Most manufacturers prefer to macerate the beans for a 
longer period than called for in the above formula. Number 


318 


two makes use of the same quantities of materials but a 
somewhat modified form of extraction. 

IL 

Vanilla Beans 10 pounds 

Water 6 gallons 

Alcohol 6 gallons 

Cut the beans small and place in a clean wooden keg, 

pouring over them the water which has been heated to boil¬ 
ing; after twenty-four hours add alcohol and continue the 
maceration not less than four weeks. Filter and add to the 
filtrate three quarts of rock candy syrup. 

The addition of sufficient granulated sugar or rock candy 
syrup to vanilla extract to give a pleasant sweet taste is a 
decided improvement. It adds but little to the cost and will 
be found to impart a smoothness to the flavor which is un¬ 
obtainable without its use. Some manufacturers use gly¬ 
cerin for this purpose and still others use both glycerin and 
syrup. The following formulas will illustrate the methods 
of procedure where glycerin or glycerin and syrup are used: 

III. 

Mexican Vanilla Beans 5^2 pounds 

Granulated Sugar 7 pounds 

Alcohol 4 gallons 

Water 3 gallons 

Cut the beans in pieces from three-fourths inch to one 
inch in length, place in a porcelain jar and pour over them 
seven pints of the water at a boiling temperature. Cover 
closely and macerate for twenty-four hours. Now pass the 
beans through a chopper, having poured off the liquid which 
is reserved to be added to them later, grinding them as fine 
as possible. Put the beans back in the jar with the sugar 
and add the water previously drained off with an additional 
gallon of pure water. Macerate for twenty-four hours with 
frequent stirring; then add a gallon of alcohol; macerate 


319 


for one week and add another gallon of alcohol and after 
another week four pints of the alcohol. Allow the mixture 
to macerate for thirty days longer, then transfer to a perco¬ 
lator, covering with cloth and allow the liquid to drain off. 
Now mix the remaining portion of the water (9 pints) with 
the remainder of the alcohol (12 pints) and pass this 
through the beans in the percolator. Made in this way, no 
filtration is required and the extract is ready for immediate 
use, although it will continue to improve for several months. 

The water used in this and all other extract formulas 
should be distilled watrt*, provided this is easily obtainable. 
If not, a good substitute is water which has been boiled and 
then allowed to cool before using. By using water as it 
comes from the tap, it is often difficult to clear up the ex¬ 
tract but the suggestions here given, if followed, will avoid 
any trouble in this direction. 

IV. 

Vanilla Beans 1 pound 

Sugar (granulated) 1 pound 

Water 2 pints 

Alcohol 6 pints 

Cut the beans small and bruise well with the sugar, place 
in a porcelain jar or wooden keg and pour over them the 
alcohol and water, previously mixed. Macerate in a mod¬ 
erately warm place for two weeks or longer if convenient; 
then filter. 

Rock candy may be substituted for the sugar and if 
deemed desirable the alcohol may be reduced to five pints, 
using one pint additional water. 

'There is some demand for an extract made from vanilla 
and tonka beans, and if properly made such an extract will 
give good satisfaction. It should be remembered that an ex¬ 
tract made in this manner cannot be legally sold as pure 
vanilla but should be labelled as Vanilla and Tonka Ex¬ 
tract. 


320 


20 pounds 
5 pounds 
15 gallons 
15 gallons 

1 gallon 

2 gallons 

3 gallons 


r V. 

Vanilla Beans 
Tonka Beans 
Alcohol 
Water 
Glycerin 
Prune Juice 
White Sugar Syrup 

Cut or grind the beans as fine as possible and pack in a 
percolator, alternating layers of excelsior and the ground 
beans; close the opening at the bottom of the percolator, 
pour on the menstrum and let stand for twenty-four hours; 
then allow to percolate slowly, adding the glycerin, prune 
juice and syrup to the percolate. Store the finished product 
in wooden kegs or barrels. In common with all drug perco¬ 
lates this will deposit more or less on standing and should 
be racked off after three or four weeks, filtering the last 
portions and adding to the clear extract. 

This makes a very strong extract and has frequently 
been made up using forty gallons of menstrum instead of 
thirty as called for in the formula. 

Prune juice, called for in the above formula, may be 
had from any of the large dealers in essential oils, or a good 
substitute may be made from this formula: 


Best Prunes 5 pounds 

x\lcohol 4 pints 

Water 12 pints 

Heat the water nearly to boiling and pour over the 
prunes. When cool add the alcohol and stand in a moder¬ 
ately warm place for ten days, keeping the vessel closely 
covered to prevent loss of alcohol. Strain off the liquid 
without crushing the fruit and filter if necessary. By ston¬ 
ing the prunes and cutting them up, the process of extrac¬ 
tion may be hastened. 


321 


Vanillin and coumarin are rapidly gaining in popular 
favor. When these products were first put on the market 
they were received with much prejudice but this is rapidly 
being overcome and the consumption of these synthetic 
materials is increasing every year. 

Vanillin does not exactly represent the flavor of the 
best vanilla beans, because in addition to the vanillin which 
these beans contain, there is an oil and a resin present in 
the beans in small quantities, which have a slight, though 
noticeable effect on the flavor. Many of the vanilla extracts 
made directly from the bean contain practically none of 
this oil or resin from the fact that the menstrum used is 
not strongly enough alcoholic to hold these substances in 
solution. 

While to the expert there is quite a marked difference 
in the flavor of a vanilla extract made from the beans and 
a synthetic or artificial extract made from vanillin, to the 
average user of these products, this is not easily apparent, 
and in my own experience I have found the majority of 
cooks to prefer the artificial to the true extract. The ar¬ 
tificial extract has greater apparent strength and does not 
“bake or cook out" as does the extract produced from the 
beans. 

Though we may concede that a synthetic extract is not 
quite equal to the better grades of the true extract in deli¬ 
cacy of aroma, it cannot be disputed that a good synthetic 
extract is superior to a poor true one, and as a much smal¬ 
ler degree of skill is required to produce a first class syn¬ 
thetic flavor than for the production of a true extract of 
equal quality, it is quite easy to understand why the aver¬ 
age manufacturer prefers to sell an extract of this kind 
rather than one made from the beans. 

Vanilla beans may be had at all prices from seventy-five 
cents per pound up. The cheaper grades are worthless for 
extract purposes, or if they possess any value it is in giving 


322 


body to extracts made from vanillin and coumarin. The 
cheaper grades are sometimes used for this purpose, the ex¬ 
tract obtained from their maceration being toned up with 
vanillin and coumarin to give the required “strength.” There 
is an extract made from a low grade of beans with sufficient 
vanillin added to give it strength, and it is difficult for 
even an expert to distinguish it from the pure extract made 
from the better qualities of the bean. Although much of 
this kind of extract has been sold in the past for true vanilla, 
the practice is a questionable one and the use of low grade 
beans serves only to increase the cost of the product with¬ 
out adding anything worth mentioning to the quality. 

There are formulas almost without number for the pro¬ 
duction of artificial or imitation vanilla extracts. Back of 
the time when vanillin had been produced synthetically, 
manufacturers used balsam of peril and benzoic acid com¬ 
bined with prune juice, molasses, etc., in imitating the flavor 
of vanilla, but at the present time such product's are but little 
sold. A much superior article may be made from vanillin 
and coumarin at a much lower rate. 

The fault of the average manufacturer is to use too much 
coumarin which, while it gives what at first appears to be a 
stronger extract, always possesses a peculiar “heavy" tonka 
flavor which is plainly discernable to a cultivated taste. 

Some years ago the writer was connected with a firm 
which won considerable reputation for the quality of its arti¬ 
ficial extract of vanilla. The formula used is as follows and 
it will be found to produce a very superior product: 


Vanillin 

6 drams 

Coumarin 

2 drams 

Alcohol 

2 pints 

Water 

j 5 pints 

White Sugar Syrup 

1 pint 

Glycerin 

J4 pint 

Caramel Color Enough to 

give color desired 


323 


Dissolve the vanillin and coumarin in the alcohol, add 
the water and lastly the syrup and glycerin. Take a pint of 
the finished extract and add caramel drop by drop until the 
desired color is obtained; then color the remainder in the 
same proportiop. 

The syrup used in the above formula is made on the 
basis of eight pounds of soft white or granulated sugar to 
four pints of water, dissolving the sugar in the water by 
means of heat. The above quantity of sugar and water will 
produce one gallon of syrup. 

This is often sold uncolored as “White Vanilla,” al¬ 
though such a title would seem objectionable under the 
present food laws. If it is desired to market this in an un¬ 
colored or water-white condition, care must be taken that it 
comes in contact with no alkalies of anv kind, even the 
amount of alkali which sometimes dissolves out of a new 
bottle serving to turn the extract red. All danger from this 
source may be avoided by adding to each gallon of the ex¬ 
tract ten to twenty drops of pure acetic acid, which will 
serve to neutralize any alkali with which it is likely to come 
into accidental contact. 

The following formula makes a good compound vanilla 
and vanillin flavor. It is used by one manufacturer who has 
won a reputation for producing extracts of the finest qual¬ 
ity and may be made up at a reasonable cost: 


(A.) 

Mexican Vanilla Beans 

1 pound 

Bourbon Vanilla Beans 

1 pound 

Water 

2 gallons 

Alcohol 

2 gallons 

Glycerin 

26 ounces 

Rock Candy Syrup 

2 pints 


Grind or cut the beans small and place in a porcelain jar 
or clean wooden keg; pour over them the water at a boiling 


324 


temperature and macerate for twenty-four hours. Then 
add the alcohol and glycerin and macerate for forty-eight 
hours; lastly, add the rock candy syrup, stir well and ma¬ 
cerate for not less than four weeks. 

(B.) 

Vanillin 2 ounces 

Coumarin y 2 ounce 

Alcohol 2 pints 

Mix and let stand for twenty-four hours; then add one 

pint rock candy syrup, and let stand for twenty-four hours 
longer; add one pint prune juice and let stand for twenty- 
four hours; then add five pints boiling water and let stand 
for two weeks. Filter. 

To make the extract, add one quart of solution (B) to 
one gallon of solution (A). 

The same manufacturer uses the following formula for 
producing a second quality of extract. This grade is quite 
popular with hotels and other large users. 


Mexican Vanilla Beans 

1 pound 

Bourbon Vanilla Beans 

1 pound 

Tonka Beans 

6 ounces 

Boiling Water 

2 gallons 

Alcohol 

2 gallons 

Rock Candy Syrup 

2 pints 

Glycerin 

\y 2 pints 

Prune Juice 

2 pints 


Grind the beans fine and pour over them the boiling wa¬ 
ter; after macerating for twenty-four hours, add the alcohol 
and other ingredients and continue the maceration for four 
weeks or more, then filter. 

This product should be labelled Compound Vanilla and 
Tonka Flavor. 

Next to vanilla, in selling qualities, comes lemon. The 
process of making extracts from essential oils is very sim- 


325 


pie, it only being necessary to dissolve the oils in the men- 
strum, let stand a few days and after adding the color, if 
same is considered advisable, filtering the product. 

It would seem unnecessary to give specific formulas for 
lemon flavor made directly from the oil, the table of mini¬ 
mum strength and the succeeding information covering all 
features of the work. The same applies to such flavors as 
cinnamon, cloves, nutmeg, peppermint, wintergreen and all 
other flavors made from essential oils. Simply use the de¬ 
sired quantity of the oil, making sure that this is not below 
the minimum quantity specified and dissolve it in the proper 
strength of alcohol, adding color when deemed desirable, 
then filtering. 

In filtering extracts made from oils, it is generally nec¬ 
essary to use something in the nature of a clarifying agent. 
For this purpose, carbonate of magnesia is well adapted. 
All that is required is to put a small quantity of this material 
into the filter, after the filtering paper is in place and pour 
in the extract. It is always advisable to receive the last por¬ 
tions of the extract which pass through the filter in a separ¬ 
ate vessel from that used for the earlier portions of the fil¬ 
trate and reserve this last portion for use in the next lot 
of extract made. By this plan there will be little trouble 
from the clouding of extracts on standing after they are 
filtered. 

Some manufacturers make what is known as a Com¬ 
pound Lemon and Citral flavor. This is made by using 
lemon oil in connection with citral, a product occitring in 
pure lemon oil and to which it largely owes its odor and 
flavor, but more freely in the oils of lemongrass or ver¬ 
bena. Ordinary lemon oil contains only from five to seven 
per cent, of true flavoring material, the remaining ninety- 
three to ninety-five per cent, being made up of terpenes. It 
is these terpenes which make the oils containing them so 
difficult to dissolve, terpeneless oil, i. e., one which is freed 


326 


from terpenes by fractional distillation, dissolving in very 
dilute alcohol without any cloudiness. Citral does not rep¬ 
resent the true lemon flavor, holding about the same rela¬ 
tion to lemon oil that coumarin does to vanilla, and while a 
very “strong” extract may be made by employing this ma¬ 
terial, it always gives a “heavy” odor and taste to the prod¬ 
uct, which is easily recognized by anyone familiar with the 
materials used. 

By using citral, it is possible to use a more dilute alcohol 
as a menstrum. It is a valuable addition in the so-called 
“soluble extracts,” being used in combination with terpene- 
less oils for making these products. Soluble extracts are 
largely used by bottlers of soft drinks, who find that or¬ 
dinary extracts make a milky instead of a clear solution 
when mixed with the carbonated water and syrup. 

The proportion of citral used to a gallon of extract 
will vary with the purpose for which the extract is intended 
and the selling price. A common mixture is one and one- 
half drams of citral, three and one-fourth ounces of oil of 
lemon, five pints of alcohol and three pints of water, to 
which is added the desired coloring matter. 

Another formula calls for twenty ounces of oil of lemon, 
five drams of citral, three gallons of alcohol and two gallons 
of water with the desired coloring matter. The citral and 
lemon oil are dissolved in the alcohol, the water added grad¬ 
ually with constant stirring and the extract filtered through 
carbonate of magnesia. The last pint of the filtrate should 
be collected in a separate container and will contain a large 
excess of oil, the pint being nearly equal in strength to 
eight ounces of ordinary oil of lemon. It may be employed 
as the equivalent of this in future lots of the extract. 

I have found it advisable in my own experience, where 
a large amount of water is to be used in an extract, to dis¬ 
solve the oils, etc., in about three-fourths of the entire quan¬ 
tity of alcohol called for by the formula, then add the water 


327 


to this, slowly with constant stirring and lastly add the re¬ 
mainder of the alcohol. Just why this should make any 
difference in the result I am not in position to state, but I 
find that I get a clearer solution with less trouble by this 
method than by any other. 

Having thus far covered the manufacture of all extracts 
made from essential oils, J shall devote a little space to the 
so-called Artificial Fruit Oils. The formulas given here¬ 
with are taken from a manuscript work by a prominent 


French chemist, and I have 
use. 

Oil Apricot, Artificial. 

Chloroform 
Ethyl Butyrate 
Ethyl Valerianate 
Ethyl Salicylate 
Amyl Butyrate 
Glycerin 
Alcohol 

Mix and dissolve. 

Oil Apple, Artificial, 

Chloroform 
Nitrous Ether 
Aldehyde (ethyl) 
Ethyl Acetate 
Amyl Valerianate 
Glycerin 
Alcohol 

Mix and dissolve. 

Oil Banana, Artificial. 

Ethyl Butyrate 
Amyl Acetate 
Alcohol 


found them very satisfactory in 


10 parts 
100 parts 
50 parts 
20 parts 
10 parts 
40 parts 
1000 parts 


10 parts 
10 parts 
20 parts 
10 parts 
100 parts 
40 parts 
1000 parts 


1 part 
1 part 
5 parts 


328 


* 




Oil Cherry, Artificial. 

Ethyl Benzoate 

5 parts 

Ethyl Acetate 

5 parts 

Ethyl CEnanthate 

1 part 

Benzoic Acid 

1 part 

Glycerin 

3 parts 

Oil Currant, Artificial. 

Ethyl Acetate 

5 parts 

Ethyl Benzoate 

1 part 

Aldehyde 

1 part 

Benzoic Acid 

1 part 

GZnanthic Acid 

1 part 

Tartaric Acid 

» • 

5 parts 

Oil Lemon, Compound. 

Oil Lemon 

10 parts 

Ethyl Acetate 

10 parts 

Ethyl Nitrite 

1 part 

Aldehyde 

2 parts 

Chloroform 

1 part 

Succinic Acid 

1 part 

Tartaric Acid 

10 parts 

Glycerin 

5 parts 

Oil Melon, Artificial. 

Ethyl Butyrate 

4 parts 

Ethyl Formiate 

1 part 

Ethyl Sebacate 

10 parts 

Ethyl Valerianate 

5 parts 

Aldehyde 

2 parts 

Glycerin 

* 

3 parts 

Oil Mulberry, Artificial. * 

Ethyl Butyrate 

60 parts 

Ethyl Acetate 

30 parts 

Tincture Orris 

8 parts 


329 


Oil Nectarine, Artificial. 

Tincture Vanilla 

Oil Lemon Compound 

Oil Pineapple, Artificial 

Oil Orange, Compound. 

Oil Sweet Orange 
Ethyl Acetate 
Ethyl Benzoate 
Ethyl Butyrate 
Ethyl Formiate 
Amyl Acetate 
Methyl Salicylate . 
Aldehyde 
Chloroform 
Glycerin 
Tartaric Acid 

Oil Peach, Artificial. 

Ethyl Formiate 
Ethyl Butyrate 
Ethyl Acetate 
Ethyl Sebacate 
Ethyl Valerianate 
Oil Bitter Almond 
Aldehyde 
Glycerin 
Amyl Alcohol 

Oil Pear, Artificial. 

Ethyl Nitrite 
Amyl Acetate 
Glycerin 
Alcohol 


2 parts 
2 parts 
1 part 

10 parts 
5 parts 
1 part 
1 part 
1 part 
1 part 

1 part 

2 parts 
2 parts 

10 parts 
1 part 

5 parts 
5 parts 
5 parts 

1 part 
5 parts 
5 parts 

2 parts 
5 parts 
2 parts 

50 parts 
100 parts 
100 parts 
1000 parts 

50 parts 


Oil Pineapple, Artificial. 

Ethyl Butyrate 


330 


Amyl Butyrate 

Chloroform 

Aldehyde 

Glycerin 

Alcohol 

Oil Prune, Artificial. 

Ethyl Acetate 
Aldehyde I 

Oil Bitter Almonds 
Glycerin 

Oil Raisin, Artificial. 

Ethyl Formiate 
Ethyl CEnanthate 1 

Methyl Salicylate 
Aldehyde 
Chloroform 
Glycerin 
( Tartaric Acid 
Succinic Acid 

Oil Raspberry, Artificial. 

Ethyl Benzoate 
Ethyl Formiate 
Ethyl Nitrite 
Amyl Acetate 
Aldehyde 
Glycerin 

Saturated solution of Tartaric Acid 
in cold alcohol 
Alcohol 

Oil Strawberry, Artificial. 

Ethyl Butyrate 
Ethyl Formiate 
Ethyl Nitrite 
Ethyl Salicylate 


331 


100 parts 
10 parts 
10 parts 
30 parts 
1000 parts 

5 parts 
5 parts 

4 parts 
8 parts 

2 parts 
10 parts 

1 part 

2 parts 

2 parts 
10 parts 

5 parts 

3 parts 

10 parts 
10 parts 
10 parts 
50 parts 
10 parts 
40 parts 

50 parts 
1000 parts 

50 parts 
10 parts 
10 parts 
10 parts 


Ethyl Acetate 

50 parts 

Amyl Acetate 

30 parts 

Amyl Butyrate 

20 parts 

Glycerin 

20 parts 

Alcohol 

, 1000 parts 

Wild Cherry, Artificial, 


Ethyl Benzoate 

5 parts 

Ethyl Acetate 

10 parts 

Oil Bitter Almond 

2 parts 

Benzoic Acid 

2 parts 

Oxalic Acid 

1 part 


Note. —The oxalic acid in the formula last given is used 
as an oxydizer. 

In making up the artificial extracts from the fruit oils, 
sufficient of the oil is used to give the desired strength, and 
this is dissolved in a menstrum composed of three parts al¬ 
cohol and five parts water. Any color desired is added, if 
allowable, and the product filtered if not entirely clear. It 
is quite difficult to specify definite quantities of oil to be 
used, but generally speaking, six ounces of oil to a gallon 
of menstrum will make a flavor of good strength. 

The addition of one or two ounces of vanilla extract to 
each gallon will improve most artificial extracts, the use of 
a small quantity of this flavor giving a smoothness to the 
extract not obtainable by any other means. Strawberry is 
the only one of these which does not blend nicely with the 
vanilla. It should be kept in mind that all artificial ex¬ 
tracts should be well aged before selling, as they improve 
greatly on standing. I have some specimens of artificial 
strawberry and raspberry extracts made six years ago, which 
have been carefully stored and they are far superior to 
anything else of the kind I have ever seen. 

The nomenclature of the various ingredients mentioned 
in the formulas for Artificial Fruit oils may be slightly puz- 


332 


zling to those who are not-familiar with the chemical names 
of the materials. In order to clear up any doubts on this 
point I append a list of the principal ingredients giving their 
chemical and common names: 

Ethyl Acetate 

= Acetic Ether 

Ethyl Benzoate 

— Benzoic Ether 

Ethyl Butyrate 

= Butyric Ether 

Ethyl Formate 

= Formic Ether 

Ethyl Nitrite 

= Nitrous Ether 

Ethyl (Enanthate 

= CEnanthic Ether 

Ethyl Sebacate 

= Sebaic Ether 

The amyl ethers as amyl acetate, etc., are commonly 
known by their chemical names, so no difficulty will be met 
with in connection with these. 

Some further formulas 

for fruit flavors may prove of 

interest, therefore I append 

some which are in common use, 

including those made directly from the fruits and from a 

combination of ethers, etc. 


Banana. 

I. 

1 pound 

Banana Fruit, peeled 

Alcohol 

1 pint 

Water 

1 pint 

Macerate for two weeks, express and strain. 


II. 

Amyl Acetate 

3 ounces 

Amyl Butyrate 

1 dunce 

Chloroform 

20 minims 

Aldehyde 

1 dram 

Glycerin 

4 ounces 

Alcohol 

2 pints 


III. 

Glycerin 

2 ounces 

Alcohol 

25 ounces 

Butyric Ether 

2 ounces 


333 


Amyl Acetate 

2 ounces 

Oil of Lemor 

20 drops 

Warm Watei 

6 ounces 

IV 

Glycerin 

5 parts 

Butyric Ether 

10 parts 

Acetic-Amyl Ether 

10 parts 

Alcohol 

100 parts 

V, 

Tincture of Orris 

155 ounces 

Amyl Acetate 

2 ounces 

Butyric Ether 

2 ounces 

Formic Ether 

ounce 

Oil of Lemon 

2)A drams 


Mix the ethers and oil and add to the tincture of orris. 
The tincture of orris for this formula is made by macerat¬ 
ing one pound of powdered orris root in a gallon of alcohol 
for two weeks, then filtering. A similar product may be 
made by using thirty drops oil of orris to a gallon of alcohol. 

The larger manufacturers use a tincture press, and after 
macerating the orris root in the alcohol for a sufficient time,' 
place the mixture in the press and extract the liquid by 
powerful pressure. 

An excellent “Cream Banana” may be made by adding 
vanilla extract to the artificial banana extract, using one part 
of the former to three of the latter. A similar effect will be 
produced by using one to two drams of vanillin to a gallon 
of banana extract. 

Banana extract is generally colored yellow with a little 
tincture of tumeric or caramel. 

Blackberry. 

I. 

Butyric Ether 
Acetic Ether 
Tincture of Orris 


1 ounce 
Yi ounce 
1 gallon 


334 


II. 


Formic Ether 
Acetic Ether 
Amyl Butyrate 
Amyl Acetate 
Blackberry Juice 
Glycerin 
Alcohol 

Blackberry soda water syrup may 
the blackberry juice with good effect. 


4 drams 
\ l /2 ounces 
2 drams 
1 dram 

6 ounces 
4 ounces 
20 ounces 
be substituted for 


III. 

Valerianic Ether 
Oil of Lemon 
Tincture of Orris 
Saturated Solution of Tartaric 
Acid in cold alcohol 
Alcohol 
Warm Water 


1 ounce 
1 ounce 
6 ounces 

• 

1 ounce 
40 ounces 
8 ounces 


Blackberry extract is generally colored with caramel. 


Cherry. 

Acetic Ether 

Benzoic Ether 

Benzoic Acid 

Glvcerin 

CEnanthic Ether 

Oil Persico (peach kernel oil) 

Alcohol 

Dissolve the ethers, oil and acid in t 
the glycerin. 


o ounces 
5 ounces 
1 ounce 
3 ounces 

1 ounce 

2 ounces 
100 ounces 

he alcohol and add 


English Walnuts. 

Coumarin 
Oil of Rose 
Oil of Lovage 
Alcohol 


2 ounces 
10 drops 
5 drops 
80 ounces 


Glucose and water equal parts 
sufficient to make 2 gallons 

Dissolve the coumarin and oils in the alcohol and add 
to the glucose mixture. This is something new in the 
way of a flavoring extract and imparts a very pleasant 
nutty flavor to cakes, etc., in which it may be used. The 
nutty effect may be heightened by using more of the oil 
of lovage. 


Grape. 


I. 


CEnanthic Ether 

2 

ounces 

Formic Ether 

2 

drams 

Aldehyde 

2 

drams 

Grape Juice 

8 

ounces 

Glycerin 

4 

ounces 

Alcohol 

20 

ounces 

II. 

CEnanthic Ether 

10 

ounces 

Aldehyde 

2 

ounces 

Chloroform 

2 

ounces 

Formic Ether 

2 

ounces 

Methyl-salicylic Ether 

1 

ounce 

Succinic Acid 

Saturated solution Tartaric 

3 

ounces 

Acid in cold alcohol 

5 

ounces 

Alcohol 

100 

ounces 

eberry. 

Benzoic Add 

Cold saturated solution of Tar¬ 

1 

ounce 

taric Acid 

5 

ounces 

Acetic Ether 

5 

ounces 

Succinic Acid 

1 

ounce 

Aldehyde 

1 

ounce 


336 


CEnanthic Ether 

1 ounce 

Alcohol 

100 ounces 

Peach. 


Concentrated Solution Sebacy- 


lic Acid 

1 part 

Amyl Alcohol 

2 parts 

Aldehyde 

2 parts 

Acetic Ether 

2 parts 

Formic Ether 

5 parts 

Butyric Ether 

5 parts 

Valerianic Ether 

5 parts 

Oil Persico (peach kernel oil) 

5 parts 

Glycerin 

5 parts 

Alcohol 

100 parts 

Pineapple. 

T 


✓ -*-• 

Amyl Butyrate 

1 ounce 

Butyric Ether 

4 ounces 

Sebaic Ether 

1 ounce 

Acetic Ether 

4 drams 

Amyl Acetate 

4 drams 

Pineapple Juice 

4 ounces 

Glycerin 

4 ounces 

Alcohol 

30 ounces 

II. 


, Amyl-Butyric Ether 

10 ounces 

, Butyric Ether 

5 ounces 

Amyl-Acetic Ether 

1 ounce 

Oil Lemon 

1 dram 

Oil Sweet Orange 

y 2 dram 

Glycerin 

3 ounces 

Alcohol 

100 ounces 

Pineapple is generally colored a 

light yellow 

tincture tumeric. 



337 


Raspberry. 


I. 



Acetic Ether 

5 ounces 

Formic Ether 

1 ounce 

Methyl-salicylic Ether 

1 ounce 

Nitrous Ether 

1 ounce 

QEnanthic Ether 

1 ounce 

Sebacyclic Ether 

1 ounce 

Butyric Ether 

1 ounce 

Benzoic Ether 

1 ounce „ 

Amyl-Butyric Ether 

1 ounce 

Succinic Acid 

1 ounce 

Saturated solution Tartaric 


Acid in cold alcohol 

• 

a ounces 

Glycerin 

4 ounces 

Tincture of Orris 

100 ounces 

Mix the succinic acid with the tincture, add the ethers 

and lastly the glycerin. This is improved by a small 
quantity of vanillin or vanilla extract. About 1 ounce to 

the above quantity. 


II. 


Fluid Extract Orris Root 

1 pound 

Acetic Ether 

4 ounces 

(Enanthic Ether 

40 minims 

Butyric Ether 

20 minims 

Alcohol (60%) 

1 gallon 

Mix and after standing a few 

davs filter. 

— V 

Raspberry extract is generally 

colored a dark red with 

tincture of cochineal. 


Strawberry. 


Acetic Ether 

4 ounces 

Butyric Ether 

2 ounces 

Amyl Acetate 

1 ounce 

Amyl Butyrate 

1 ounce 


338 


Formic Ether 
Extract of Orris 
Strawberry Juice 
Glycerin 
Alcohol 


4 drams 
4 ounces 
12 ounces 
8 ounces 
2V 2 pints 


Strawberry extract is generaly colored red with tincture 
of cochineal or cudbear. 

This very comprehensive list of formulas for artificial 
fruit flavors has been selected with great care and the form¬ 
ulas given will produce products equal to any of the artifi¬ 
cial extracts now on the market. It is easily discernable that 
the formulas given differ greatly in strength of product and 
the flavors may be diluted to any desired degree with alco¬ 
hol, or in many instances as with strawberry and raspberry 
extracts, with tincture of orris. With many of these form¬ 
ulas water may be used as a diluent, and should the addi¬ 
tion of this cause cloudiness this may be removed by filtering 
through carbonate of magnesia. Those extracts in which 
tartaric acid is used should not be filtered through magne¬ 
sium carbonate but through some inert substance like pow¬ 
dered talcum. 

The general rule for mixing all these extracts is to add 
the materials to the alcohol, adding the glycerin and water 
last. It should be kept in mind that etherial extracts are 
pleasant only in very dilute solutions and that if the extract 
is made too strong it will not be properly appreciated. 

It would be difficult to recommend particular formulas 
among this list to the exclusion of the others. While there 
is considerable difference in the products of the different 
formulas for a single extract, the general result is practically 
the same and the manufacturer must be guided by his own 
judgment and the cost of production as to which formulas 
he will employ. 

The foregoing includes all most popular flavors, with the 
possible exception of Pistache, which is made as follows: 


339 


Pistache. 


I. 


Oil of Bitter Almonds 
Aldehyde 
CEnanthic Ether 
Glycerin- 
Pistache Nuts 
Alcohol 


50 minims 
1 dram 

1 dram 

2 ounces 
2 ounces 

12 ounces 
2 ounces 


Water 

Chlorophyll enough to give the desired green 
color. 

Powder the pistache nuts rather coarsely; add the 
water and macerate for twenty-four hours, then add the 
remaining ingredients and macerate for twenty-four 
hours, then add the remaining ingredients and macerate 
for a week with occasional agitation. Filter. 


II. 


6 drams 
4 ounces 


5 ounces 
5 ounces 
9 ounces 
160 ounces 
250 ounces 


Oil Sweet Orange 
Amyl Acetate 

Benzaldehyde (Artificial Oil 
Bitter Almonds) 

Butyric Ether 
Acetic Ether 
Alcohol 

Water enough to make 
Dissolve the first five ingredients in the alcohol and add 
warm distilled water enough to make 250 fluid ounces. Col¬ 
or with grass green coloring (chlorophyll) and filter. 

FLAVORING POWDERS. 

These are simply powdered sugar saturated with concen¬ 
trated flavoring extracts, dried and re-powdered. They re¬ 
quire but little skill in making and generally speaking are 
not as satisfactory as liquid extracts. In making a vanilla 
flavoring powder, powdered vanillin and coumarin are often 


340 


combined with sugar and in lemon, citral is often used. Some 
manufacturers include a small quantity of dried lemon or 
orange peel in the corresponding powdered extracts and 
others add a greater or less percentage of powdered citric 
acid to such flavors as lemon. The powders are sometimes 
colored to match the corresponding liquid flavors, this color¬ 
ing being done by means of harmless liquid colors. For 
this purpose the concentrated food colors sold by large 
dealers in essential oils, etc., are most suitable on account of * 
the comparatively small quantity required for the purpose. 

Some typical formulas for flavoring powders follow: 

Vanilla Flavor. 


Vanillin 

60 grains 

Coumarin 

8 grains 

Powdered Sugar 

1 pound 

Lemon Flavor. 

Soluble Oil of Lemon 

30 minims 

Citric Acid 

1 ounce 

Powdered Sugar 

1 pound 

Tincture of Turmeric 

* 

To color 

Orange Flavor. 

Soluble Oil of Orange 

30 minims 

Oil of Mandarin Orange 

3 minims 

Citric Acid 

4 drams 

Powdered Sugar 

1 pound 

Orange Color 

Enough 


Almond Flavor. 

Benzaldehyde ’ 2 drams 

Powdered Sugar 1 pound 

Any other flavor may be made by mixing the proper con¬ 
centrated flavor or essential oil with powdered sugar. 

In mixing, the oils, etc., should be mixed up thoroughly 
with a small portion of the sugar, allowed to dry and rubbed 


\ 


341 


free from any lumps. Then mix this with the remainder of 
the sugar by sieving. 

FLAVORING TABLETS. 

These are made by compressing the powder extracts 
into tablets by dry compression. See article on Tablet Mak¬ 
ing in the Medical Section. 

THE MANUFACTURE OF SOAPS. 

Soap, according to Webster, is a compound of one or 
more of the oil acids with a metallic alkali as soda or potash. 
Chemically speaking, it is a salt of a fatty acid. 

Practically, soap is a substance, dissolving in water and 
forming with it a lather which may be used as a cleansing 
agent. It is produced by combining oils or fats with alkalies, 
the process being known as saponification. 

The cleansing action of soap depends upon the fact that 
it is decomposed by a large quantity of water into free alkali 
and an insoluble acid salt. The first of these takes away 
fatty dirt on washing, and the latter forms the soap lather 
which envelopes the greasy matter and thus tends to re¬ 
move it. 

The making of soaps was among the first of the chemi¬ 
cal processes to be utilized by mankind. The Gaula, it is 
stated by Pliny, manufactured a kind of soap from the com¬ 
bination of goat’s fat with the ashes of the beech tree. A 
knowledge of the art was transmitted from this people to 
the Romans and from them has come down to modern na¬ 
tions. Another proof of the antiquity of this product is 
found in the fact that there has been unearthed from the 
long buried ruins of Pompeii a comparatively complete soap 
maker’s establishment. The destruction of this city occurred 
in the year 79 of our era, and references to soap in the 
Scriptures (Jeremiah, 2-22 and Malachi, 3-2) go to prove 
that it may have been known at a considerably earlier pe¬ 
riod. 


342 


However, it was not until the researches of Chevreul 
in 1823, resulted in establishing the composition of olein, 
palmitin and stearin which make up the bulk of fat proper, 
that soap making took on a scientific aspect. From that 
time on, improvements have been almost constantly made in 
the methods of producing and finishing soaps, until to-day 
this is one of the most nearly perfect processes known to 
science. 

Under present conditions soaps are produced by the 
saponification of tallow and other fats or some one or more 
of the vegetable oils as olive, cocoanut, etc., with soda o* 
potash, the former giving the hard soaps and the latter the 
soft soaps of commerce. In practice a combination of two 
or more fats or oils are almost invariably used instead of a 
single one, experience having proven that in this way not 
only can better soaps be produced but the operation of mak¬ 
ing is rendered easier by the use of such combinations. 

The discovery of the LeBlanc process of preparing 
caustic soda from common salt revolutionized the soap 
making industry. Up until this time practically the only 
source of alkali for this work had been the leaching of wood 
ashes, but the discovery already alluded to, which occurred 
almost simultaneously with Chevreul’s discovery of the 
true nature of neutral fats, put the industry on an alto¬ 
gether new and more scientific basis. 

The LeBlanc process which has now been largely super¬ 
seded by the Solvay Process consists in treating sodium 
chloride (common salt) with sulphuric acid in which the 
stronger sulphuric acid replaces the hydrochloric acid in 
the salt molecule, transforming it into sodium sulphate 
and liberating the hydrochloric acid. The hydrochloric acid 
is then separated by distillation and saved by condensation 
in water. The crude sodium sulphate which remains is 
technically known as “salt cake." 


343 


This “salt cake” is then mixed with limestone and coal in 
the proportions of ten, ten and seven and a half parts re¬ 
spectively, and the mixture heated in a reverberatory fur¬ 
nace until the mass fuses. Two reactions take place. The 
carbon of the coal withdraws oxygen from the salt cake, 
leaving sodium sulphide, which is in turn acted upon by the 
limestone, forming by double decomposition calcium sul¬ 
phide and sodium carbonate. The resulting product is then 
known as “black ash.” By treating this with water the 
sodium carbonate is dissolved out, leaving the calcium sul¬ 
phide, which is insoluble, behind. The water is then evap¬ 
orated, leaving the carbonate of soda in crystals. To produce 
the dry carbonate, commonly known as soda ash, these crys¬ 
tals are calcined, thus driving off the water of crystalliza¬ 
tion and leaving the soda in powdered form. 

The Solvay Process is even simpler in its application. 
In this the salt is dissolved in aqueous amonia and a current 
of carbonic acid gas (carbon dioxide) passed through the 
solution. The result of this is the formation of sodium 
bi-carbonate and ammonium chloride. The bi-carbonate is 
then heated, during which process it changes to the ordinary 
carbonate. From the ammonium chloride we may recover 
the ammonia, by mixing with quicklime and heating, so that 
the process is a very inexpensive one. If carefully conducted 
the loss of ammonia will not exceed one ton of ammonia to 
two hundred tons of soda manufactured. 

Caustic soda is obtained from sodium carbonate. The 
latter is dissolved in water and mixed with milk of lime. 
Calcium carbonate is deposited as an insoluble white powder 
and caustic soda remains in solution. This solution is then 
boiled down in iron pans until it is thick enough to solidify. 
The result is a white solid having a strong soapy feel and 
acting corrosively upon the skin. It is one of the strongest 
alkalies known. 


344 


Formerly, most soap manufacturers produced their own 
caustic alkali from the carbonate but this is now done only 
in a few of the largest factories. Caustic soda may be had 
securely sealed in metal cans holding from ten to several 
hundred pounds, at a low cost, so there is no necessity of 
the small manufacturer attempting to make his own caustic 
alkali. 

Theoretically, soap making is one of the simplest of 
chemical operations, but in putting the theory into practice 
difficulties are sure to be met with which can only be over¬ 
come by much study and experiment. These difficulties lie, 
not so much in the production of a commercial quality of 
this commodity as in doing this at a sufficiently low cost 
that a fair profit on the work can be realized in the face 
of the keen competition which exists among soap manu¬ 
facturers. These points are of the utmost importance on 
account of soap being so staple an article that competition 
has forced the price down to such a point that any expense, 
no matter how slight, above what is actually necessary to the 
production of a good quality of the product is sure to 

0 

prove a serious drain upon the profits of the business. 

While it is true that soap can be made in small lots with 
no further apparatus than the utensils generally found in 
any well equipped kitchen, existing trade conditions, set forth 
in the preceding paragraph, render it difficult if not im¬ 
possible to produce an article without the use of expensive 
and quite elaborate apparatus, which can be sold in competi¬ 
tion with the products of the large manufacturers and leave 
a margin of profit sufficient to make the business a paying 
one. 

I have already referred to the discoveries of Chevruel as 
establishing the nature of fats, but they went still further 
than this and established the true principles of saponifica¬ 
tion. Previous to his time it was supposed that the union 
of fats and oils with alkalies was due to some inherent 


345 


property of the fatty substances. Chevruels researches 
proved that the oils and fats, instead of being simple sub¬ 
stances are in reality compounds of various fatty acids, in¬ 
cluding the non-volatile stearic, margaric, palmitic and oleic 
acids with the addition, in certain fats, of volatile fatty 
acids as butyric, valerianic, etc., to which these fats owe 
their peculiar odor. These fatty acids are combined with 
a sweet material which the researches of Scheele resulted 
in isolating and to which the name, glycerin, is given. 

It would require considerable explanation to make the 
theory of saponification perfectly plain to anyone not famil¬ 
iar with organic chemistry. Put in its simplest form, we may 
state that all fats are ethers of glycerin which in turn may 
be considered a trivalent alcohol, i. e., one in which the car¬ 
bon and hydrogen are united with three atoms of oxygen. 

When any fat, as palm oil, is saponified with caustic 
alkali, the ether as we have already stated the fat to be, is 
decomposed by the chemical reactions which occur, into an 
alcohol (glycerin) and a soda or potassium salt according 
to which of the alkalies is employed in the process, the salt 
in the case under consideration being sodium or potassium 
palminate or in common parlance soap. This brings us 
back to the statement at the beginning of this section that 
soaps are in reality salts of the fatty acids. This matter 
will be rendered clearer by reference to the formation of 
salts in Section I. 

The glycerin formed during saponification remains, after 
the separation of the soap, in the mother liquor or spent 
lye, and the recovery of this substance forms an important 
item in the business of soap making. Up to the time when 
methods of separating the glycerin from the spent lyes were 
discovered thousands of dollars’ worth of this useful mate¬ 
rial were wasted every year, being thrown away in the 
waste lye. 


346 


Soaps are distinguished as hard soaps and soft soaps, 
the former being made with caustic soda and the latter with 
caustic potash. In the making of pure hard soaps, what 
is termed the “salting out” process is employed. This de¬ 
pends upon the fact that soaps are soluble in pure water 
but are insoluble in brine. Therefore, if we add salt to the 
contents of the kettle, after saponification is complete, the 
soap will be thrown out of solution, rising to the top of the 
kettle by virtue of its lower specific gravity. In practice, 
but little pure soap is produced, the soap maker aiming to 
keep as much of the spent lye as is possible in combination 
with the soap proper. To this end various substances known 
as “fillers” are added to the soap which enable it to absorb 
and hold in combination a large percentage of water. Silli- 
cate of soda and ordinary starch are often utilized as fillers. 
Cocoanut oil soaps have the property of absorbing and re¬ 
taining very large quantities of water, at the same time ap¬ 
pearing firm and hard and this oil is often used in connec¬ 
tion with tallow or palm oil in order to obtain advantage 
of this property. Wagner “Chemical Technology” states 
that a yield of 200 or 300 kilos of soap from 100 kilos of 
fat is nothing unusual, especially if water glass is used, and 
is also authority for the statement that the mixture of 100 
kilos of oil, 70 to 80 kilos of resin, 300 kilos of sodium sili¬ 
cate with sufficient soda lye at 56° (Twadell’s scale) to 
saponify the fat and resin, will yield 800 kilos of a product 
which sells as soap. (The kilo is a metric weight corre¬ 
sponding closely to two pounds in our system.) 

From the above it will be seen that the manufacture of 
soap offers many opportunities of increasing the profits of 
the business by the addition of adulterants which not only 
increase the output by their own weight but also cause the 
soap to absorb and permanently retain a large percentage of 
water. It should be kept in mind, however, that such ad- 


347 


ditions result in the production of an inferior article and 
soaps made in this manner cannot be termed high grade. 

In view of the fact that soap making on a commercial 
scale is impracticable without the expenditure of several 
thousand dollars in equipment for the work, I shall not go 
deeply into the details of its manufacture. To those who 
desire complete information on the subject, I would rec¬ 
ommend the reading of such standard works as Watt’s “The 
Art of Soap Making” and the sections devoted to this sub¬ 
ject in Sadtler’s “Industrial Organic Chemistry,” and Wag¬ 
ner’s “Chemical Technology.” The man who is prepared 
to equip a factory for the work will generally prefer to ob¬ 
tain the services of an experienced soap maker, instead of 
taking chances on experimenting with the work personally; 
the man who is not in position to purchase the necessary 
apparatus for carrying on the work expeditiously and eco¬ 
nomically had better devote his attention to some line where 
the competition is not as strong as it is on soaps. 

The apparatus required for the production of soap on 
a commercial scale includes a boiler and engine to furnish 
the steam required for heating the materials and power for 
driving the machinery, kettles or boilers in which the saponi¬ 
fication of the fats or oils is accomplished, “crutching” ap¬ 
paratus for stirring the soap in the process of manufacture 
and to facilitate the admixture of any “filler” which may be 
used, a series of “frames” to receive the finished soap, tanks 
for preparing the lye, machinery for cutting the soap into 
cakes or bars, stamping presses for finishing the bars, drying 
racks for “seasoning” the soap, trucks for conveying mate¬ 
rials and finished product from one part of the factory to 
another, pumps, hydrometers, thermometers, dippers, pails, 
etc., galore. 

The kettles are generally set in brickwork or masonry 
and are either of the “steam jacket” variety or provided 


348 


With coils inside to admit steam for heating the materials 
during the process of saponification. The coils used are of 
two kinds, open and closed. With the former the steam is 
admitted directly into the kettle through a series of perfora¬ 
tions in the coil; in the latter the steam is confined to the 
coil itself. Some kettles now in use are provided with both 
forms of coils. The kettles are provided with outlet pipes 
controlled by stop cocks, through which the spent lyes and 
waste materials may be drawn after the separation of the 
soap. 

The crutching machines are similar in construction to the 
kettles, in some cases being provided with steam jackets so 
as to keep the soap warm during the crutching process. The 
interior of these is provided with a series of wings or arms 
driven by gears and arranged in such a way as to thoroughly 
mix the contents. The soap is generally transferred from 
the kettles to the crutching machine by dipping or by means 
of specially constructed pumps. In the smaller factories 
the crutching is sometimes done by hand, the implement 
used for the purpose somewhat resembling a crutch, from 
which the operation takes its name. 

The frames are built either of wood or of sheet steel, 
the wooden frames being provided with steel linings. They 
are mounted on trucks so as to be easily moved from one 
place to another and are so constructed that the sides and 
ends may be removed after the soap has cooled and solidi¬ 
fied in a firm block. 

The cutting or slabbing machines consist of a heavy 
framework of wood and a series of wires for cutting the 
soap. These wires are adjustable to different positions so 
as to give slabs of any desired thickness. In some machines 
the wires are stationary and the block of soap is forced 
against them by means of a gear mechanism while in others 
the soap remains stationary and the wires are forced through 
it by means of a sliding “slabbing-head.” These are generally 


349 


operated by means of a crank which is turned by hand. The 
latest types of these machines do the cutting, trimming, rack¬ 
ing and spreading the bars ready for the dry room, furnish¬ 
ing the cakes ready for the stamping press in one operation. 
In earlier times the cutting was done by means of a wire 
provided with two handles, the blocks being marked and 
the work of cutting being done by hand, two men pulling 
the wire through the block. 

The remainder of the apparatus used has either been 
described elsewhere in this work or is of too simple con¬ 
struction to need particular description. 

The machinery already treated comprises that required 
for the production of laundry soaps. For the manufacture 
of toilet soaps additional equipment is needed, in the way 
of re-melting apparatus, soap ehippers, mills, plodders, etc., 
etc. 

In general practice, toilet soaps are made by remelting 
ordinary soap, adding the necessary perfume and color, 
cooling, milling, plodding and forming in cakes stamped with 
any special design or lettering desired. In some processes 
the color and perfume are added to the soap without re¬ 
melting, being combined with the soap in a dry state, after 
the latter has been reduced to small chips or shavings. 

In milling the soap it is passed between rollers which re¬ 
duce it to thin ribbons, and remove any excess of moisture 
which may be present. These ribbons are then passed 
through the plodder which delivers them in a compact con¬ 
tinuous bar of any shape desired. The cakes are cut from 
this bar and placed in a stamping press which shapes them 
and impresses them with the desired designs or lettering. 
In the dry coloring and perfuming process, the color and 
perfuming material are mixed with the soap in the process 
of milling. 

In the most improved types of soap factories, the appar¬ 
atus used is all on one floor, the machines being placed in the 


350 


« 


order of their use, so that the soap travels in one continu¬ 
ous direction from the kettles to the wrapping tables, or else 
the machinery is located on different floors so that the prog¬ 
ress of the soap from the raw materials to the finished cakes 
is downward throughout, the kettles being located on the 
top floor of the building and the drying and wrapping rooms 
on the first floor. This method saves considerable labor in 
handling the soap during the process of manufacture and 
leaves the finished product where it can easily be loaded for 
shipment. The raw materials are generally stored in the 
cellar or basement, being conveyed to the top floor by means 
of elevators as needed. 

The following description of what might be termed a 
‘'hand factory” for the manufacture of soap by the cold 
process, i. e., without boiling, was obtained from a party 
who operated such a plant for several years and gives full 
information for the equipment of a plant which will produce 
a marketable soap at a reasonable price and with the invest¬ 
ment of a comparatively small amount of capital. Should 
you determine to take up the manufacture of this product 
in a small way, after what I have said as to the difficulties 
of competing with the large soap makers, I should, by all 
means, advise following these methods of operation. 

The factory may be a one or two or three story building, 
preferably the latter, and its location is immaterial so far as 
surroundings are concerned, as in this process no objection¬ 
able odors are produced, as in the case of soap boiling. The 
prime requisite is that it should be convenient to some good 
shipping point. 

A boiler of some kind is necessary to furnish the steam 
required in the process, the size of this depending upon the 
scale on which the work is conducted. A ten horse-power 
boiler will generally be found sufficient. Steam pipes must 
be provided to convey the steam to the melting tanks for 
the grease and to the dry room where it is used for heating. 


351 


0 


The melting tanks may be built especially for the pur¬ 
pose or stout hogsheads may be used. They must be ele¬ 
vated so that the melted grease may be drawn from the bot¬ 
tom, and should be aranged on the opposite side of the room 
from the lye tanks. 

The lye tanks are made from boiler iron or sheet steel, 
securely riveted together and should be about 4x6x6 feet 
in size. They are provided with a faucet or stop cock at 
the bottom and are elevated high enough that the mixing 
frames may be wheeled beneath them as described below. 

The soap is made directly in the frames, these being 
built from two inch planks, grooved on bottom and ends 
and bolted together so that they may be taken apart after 
the soap has “set.” These frames are lined with sheet iron 
or steel, as the soap would stick to wood if it came in con¬ 
tact with it. They are usually made 2x4x6 feet in size. 

The cutting apparatus used consists of a piece of piano 
wire provided with two handles, which is used in slabbing 
the blocks of soap, as described in the paragraph on slabbing 
machines, and a table fitted with a sliding rack in which 
piano wires have been fitted to be used in cutting the slabs 
of soap into cakes. This table is fitted with a screw gear for 
drawing the wires through the slabs of soap. 

For stamping the cakes the usual die press is used. 
These may be had from any dealer in soap maker’s ma¬ 
chinery. 

The dry room is provided with racks for holding the 
soap, each rack carrying about fifty cakes. The cakes must 
not be allowed to touch each other during the drying process 
or they will stick together and look “mussy” when sepa¬ 
rated. The dry room is fitted with steam coils communi¬ 
cating with the boiler, running several times around the 
room so as to maintain the proper temperature for drying 
the soap. 


352 


The process of making the soap is very simple. The 
steam is turned on the melting tanks, until the grease is 
raised to a temperature of about 120° Fahr., or higher in 
cold weather, the exact degree not being material. The mix¬ 
ing frame is wheeled under the tanks and the proper amount 
of grease drawn into it. It is then wheeled to the lye tanks 
where a stream of lye is run in, and the crutching begun. 
This crutching is done by two men, using hand crutches, 
and must be continued for twenty minutes as rapidly as 
possible. This is the hardest part of the work and it really 
is work while it lasts. The crutching process must not be 
continued too long, otherwise the soap will again separate. 

Where silicate of soda is used, it is mixed with the 
grease before adding the lye, the crutching serving to thor¬ 
oughly combine it with the mass. 

The soap is tested by blowing downward upon it and 
when it retains the impression it is considered done. An¬ 
other method of testing is by dipping up a small quantity 
and dropping it back into the frame in small portions. 
When the soap is sufficiently heavy to retain the impression 
of the drops the crutching operation is complete. 

The frame is then covered and left standing until the 
next day. It is then unbolted and taken apart. A frame of 
the size mentioned will hold about seven hundred pounds 
of finished soap. It will be noted that the crutching has 
thoroughly combined the lye with the grease used so there 
is no spent lye to be drawn off as with the usual method of 
boiling. 

The block of soap is then slabbed by means of the wire 
and taken to the cutting table where the slabs are divided 
into cakes of the desired size and shape. These cakes are 
placed in the dry room until they have dried sufficiently to 
appear glazed on the outside, when they are placed in the 
stamping press and given the imprint desired. They are 


353 


then returned to the dry room where they are left until dry 
enough for shipment. 

The main secret of success in making soap by the cold 
process is in using the proper strength of lye in saponify¬ 
ing the fats used. As all the lye used remains in the finished 
soap it can readily be seen that too much alkali should not 
be used, and on the other hand, it must be strong enough 
to completely saponify the grease or the soap will not be 
satisfactory. 

The following figures are the result of long experience 
in the work: 

Tallow requires 50 pounds of lye at 35 degrees Baume 
to each 100 pounds of fat, in order to completely saponify. 

Cocoanut oil requires 55 pounds of lye at 35 degrees 
Baume to each 100 pounds in order to completely saponify. 

Twenty pounds of lye at 32 2-5 degrees Baume should 
be used to each 100 pounds^of silicate of soda. 

The following formulas have proven excellent in prac¬ 
tice : 


l. 


Tallow 

235 pounds 

Cocoanut Oil 

25 pounds 

Silicate of Soda 

100 pounds 

Lye at 35 degrees Baume 

140 pounds 

Pearl Ash Lye 

25 pounds 

Oil of Sassafras 

1 pound 

Heat the fat and oil to 120° 

Fahr. Put in the mixing 

frame with the silicate, add the perfume and then draw in 

the lye gradually with constant 
saponification is complete. 

II. 

crutching as directed until 

Tallow 

175 pounds 

Cocoanut Oil 

50 pounds 

Lard 

25 pounds 

Silicate of Soda 

300 pounds 


354 


Lye at 35%° Baume 

185 pounds 

Pearl Ash 

10 pounds 

Perfume 

1 pound 

ix as directed for No. 1. 


HI. 


Tallow 

155 pounds 

Cocoanut Oil 

20 pounds 

Lye at 35° Baume 

85 pounds 

Pearl Ash 

5 pounds 

Perfume 

10 ounces 

Color 

Sufficient 


Mix as directed for No. 1. 

This formula gives a good grade of toilet soap. Any 
number of different brands may be made from this same 
formula by changing the color and odor for each. 

The lye used in all the above is made from caustic soda 
which may be had from any dealer in soap maker’s supplies 
and materials. The soda is dissolved in water until a lye of 
the strength indicated is obtained. It is generally simpler 
to make it somewhat stronger than the strength required 
and then add water until the hydrometer indicates the cor¬ 
rect strength. 

Most of the yellow laundry soaps contain a consider¬ 
able proportion of resin. Instead of being injurious to the 
soap, as the advertising of some firms would lead us to 
suppose, the best authorities agree in saying that a properly 
made resin soap is superior in detergent or cleansing power 
to those made from fats only, as well as being exceedingly 
emolient and pleasant to use. Watt, in his “Art of Soap 
Making,” says, “A well-made resin soap is no doubt the 
most pleasant of all soaps for washing the skin.” 

Resin alone, will not make a true soap. It is easily 
soluble in alkaline lyes but in order to convert it into soap 
it must be combined with at least its own weight of some 
fat, as tallow. In using resin as an ingredient in soaps it is 


355 


usually introduced into the pan after the oils or fats have 
been saponified. While soap will take up an amount of 
resin practically equal to that of the fat used, generally 
from one-third to one-fourth this quantity is used. The 
resin is broken up in small pieces and after it is added to 
the soap, more caustic lye is run in and the boiling con¬ 
tinued until a sample of the soap on cooling shows that the 
resin has been thoroughly combined with the remainder of 
the mass and that the soap has the proper “grain.” After 
the soap has separated from the excess of lye, this excess is 
pumped out and an additional supply of lye at about 8° 
Baume is run into the pans. The steam is again turned on 
and the soap is kept well stirred for a time when the boil¬ 
ing is stopped, the soap again allowed to cool and the ex¬ 
cess of lye pumped out, when the process is repeated with a 
lye at 4° and then with a very weak lye of 2° Baume. This 
process is known as purifying the soap, and when the.soap 
has again cooled and the lye thoroughly separated, it is 
ladled into the frames or, in the larger factories, pumped 
into them. Sometimes a “filler” is crutched into the soap 
before it is put into the frames. 

The following formulas will give an idea of the usual 
proportions of the different materials used in making laun¬ 
dry soaps: 

I. 

Tallow 2000 pounds 

Resin 600 pounds 

Soda Lye at 10° to 12° Baume 150 gallons 

Further portions of lye must be added from time to 
time, after allowing the soap to rest and removing the spent 
lye from the pan. This process is repeated until the soap 
will divide into hard firm flakes when pressed between the 
fingers, and does not appear greasy or sticky. 


356 


II. 


Cocoanut Oil 
Olive Oil or Tallow 
Soda Lye at 25° Baume 
Potash Lye at 20° Baume 


2072 pounds 
168 pounds 
325 gallons 
60 gallons 


The oils or fats are melted, then about ten gallons of the 
soda lye added, when this is united with the mass the re¬ 
mainder the soda lye is added in quantities of about ten 
gallons at a time, allowing each lot to thoroughly combine 
with the oil before adding a fresh supply. When all the 
soda lye has been added, boil for thirty minutes, then add 
the potash lye in the same manner as the soda lye was 
added. When all the potash lye is combined with the oil, 
boil for fifteen minutes, then add about 84 pounds of com¬ 
mon salt by sprinkling slowly over the mass. Boil for thirty 
minutes longer, then allow to cool. 

This makes a white, hard soap. 


III. 


1072 pounds 
172 pounds 
336 pounds 
448 pounds 
224 pounds 
112 pounds 
450 gallons 


Cocoanut Oil 
Raw Palm Oil 
Bleached Palm Oil 
Tallow 
Resin 

Common Salt 

Soda Lye at 23° Baume 


All the fatty matters and the resin are first melted in 
the pan and the process given in formula No. 2 followed in 
making the soap. 

WASHING POWDERS. 

Generally speaking, the manufacture of washing pow¬ 
ders, apart from the production of the soap used in them, 
is not profitable. While a good powder can be made by 
mixing together powdered soap and the other materials 
employed for the purpose, this method of manufacture is 


357 


not an economical one and the production of powders on 
this plan will hardly permit competition with the large man¬ 
ufacturers who have facilities for crutching the soda ash, 
silicate of soda, etc., directly into the soap during the process 
of manufacture, grinding the same to a powder and putting 
up for sale. It will be found more profitable when such 
products are handled on a small scale to buy them in bulk 
from some reliable manufacturer, doing the packing, etc., 
yourself. 

Commercial washing powders, consist of soap combined 
with any or all of the following materials: 

Soda Ash, Sodium Carbonate, Borax, Sodium Silicate, 
Ammonium Chloride, Earthy Matters. 

The last mentioned material includes such substances 
as fuller's earth, kaolin, etc. These are not used in high 
grade powders, being simply used as fillers or “make 
weights." Fuller’s earth possesses some detergent qualities 
but these are not such that it can be employed to advantage 
in a soap powder, unless it is added with a view to lessen¬ 
ing the cost of production. 

The following formulas represent the composition of 
some of the powders now on the market: 


I. 


Curd Soap 

10 parts 

Soda Ash 

6 parts 

Sodium Silicate 

4 parts 

Crude Borax 

2 parts 

Dry the ingredients separately and mix 

well by sieving. 

should be in moderately fine powder. 


II. 


Curd Soap 

4 parts 

Sodium Carbonate 

3 parts 

Sodium Silicate 

2 parts 


Prepare as directed for No. 1. 


358 


III. 


Curd Soap 
Borax 

Sodium Carbonate 
Sodium Silicate 


4 parts 
1 part 
8 parts 
1 part 


Prepare as directed for No. 1. 

vSoap may be powdered by cutting into thin shavings 
with a carpenter’s plane, drying these shavings by gentle 
heat and then grinding in a mill, or it may be purchased in 
powder form from almost any soap manufacturer. 

WASHING FLUIDS. 

These consist principally of solutions of various alkalies, 
such as potassium carbonate, ammonia, etc., designed to 
soften the water with which they are used and also to 
exert a detergent action. 

The weight of such a fluid and the expense of bottles 
for putting it up, make its sale unprofitable, except locally, 
but a compound may be easily made which, when dissolved 
in water will make a first class washing fluid. This could be 
put up in cans the same as concentrated lye and similar 
products, and when packed in this manner could be trans¬ 
ported both cheaply and safely. The following formula, al¬ 
though not a new one by any means, yields one of the best 
products of this kind which can be made: 


I. 


1 pound 
1 ounce 
1 ounce 
1 ounce 


Concentrated Lye 
Ammonium Carbonate 
Potassium Carbonate 
Borax 


Mix well, and pack in sealed cans or closely stoppered 
bottles. 

The above quantity makes two gallons of superior fluid. 
In preparing it, simply put the powder into a stone or earth- 


359 


enware vessel and add the requisite amount of soft water, 
stirring until the powder is dissolved. 

Directions for use are: Use half a pint (a teacupful) 
of the fluid to an ordinary boiler of water. Soak the clothes 
over night in clear water; in the morning wring them out 
and put into the boiler with the fluid and water; boil, rinse 
and dry. No rubbing is necessary unless on very soiled 
spots. The fluid is also useful in the boiler after the clothes 
have been washed in the usual manner. It renders the 
clothes clear and white and used in the manner first de¬ 
scribed will do away with most of the labor of washing. 

II. 

Turpentine 2 ounces 

Stronger Ammonia (26° ) 6 drams 

Yellow Laundry Soap 8 ounces 

Shave the soap fine and dissolve in water, adding the 
ammonia and turpentine which have been previously mixed. 
Put the whole into one-half tub of warm water and soak the 
clothes over night in the liquid. In the morning, rinse and 
dry. 

This formula was obtained from a friend of mine, who 
claims that it is the “best ever.” It does away with rub¬ 
bing, boiling, etc., and leaves the clothes in perfect condi¬ 
tion. If put up for sale, I should advise selling the am¬ 
monia-turpentine mixture only, directing this to be added to 
a solution of three-fourths cake of soap in water, and used 
according to the directions already given. Something might 
be added to disguise the ammonia-turpentine odor, if de¬ 
sired. nitro benzol or oil of citronella being best adapted to 
this purpose. 

III. 


White Hard Soap 
Stronger Ammonia 
Water 


360 


1 y 2 pounds 
2 pints 
5 gallons 


Cut the soap into thin slices and dissolve in two gallons 
of water by means of heat; add the remainder of the water, 
and when cool, the ammonia, stirring well. Bottle at ounce. 

This is sold for washing clothes, and for scouring and 
cleansing fabrics of all kinds. For laundry use, one or 
two cupfuls of this are added to a boiler of water, and 
for general cleansing purposes a tablespoonful to a pint of 
water is about the right proportion. Used in the proportion 
of one or two tablespoonsful to a pail of water it is excellent 
for cleansing oil cloths, linoleums, paint, etc., as well as 
for scrubbing floors. 

Quite often it is possible to save considerable money in 
purchasing bottles for this class of products by obtaining 
them from junk dealers. They are just as good as new for 
such purposes and the saving effected, where large quan¬ 
tities are used, is considerable. 

WASHING COMPOUNDS. 

During the past few years the market has been flooded 
with various so-called “washing compounds” for which the 
most extravagant claims have been made. There seems to 
be a wide demand for products of this kind and as they cost 
very little to produce, the profit on them is large. 

These compounds, almost without exception, consist of 
paraffin with which some borax, soda ash, or similar sub¬ 
stance has been mixed. Sometimes a coloring material is 
added. There is no doubt but that they save considerable 
labor in washing and while they probably do not do all that 
is claimed for them, they are really of considerable value. 

The following formula is typical: 

Paraffin Wax 10 pounds 

Powdered Carbonate of Soda 1 pound 

Borax 1 pound 

Melt the wax and stir in the other materials in fine pow¬ 
der, continuing the stirring until the wax begins to “set” 


361 


so as to hold the powders in suspension. Then pour out 
into molds, or the mixture may be poured into tin trays to 
the depth of a half an inch and when nearly cold cut into 
cakes of the desired size. These cakes generally weigh about 
one-half ounce each. 

If it is deemed desirable to color the product, the simplest 
method is to add a small quantity of some oil-soluble anilin 
to the melted wax before mixing with the other ingredients. 
By careful mixing, it is possible to use powdered blue, 
such as is used for laundry purposes, as a color. Where 
this is used the mixture must be continuously stirred until 
it has cooled sufficiently to prevent the separation of the 
powder. 

The following directions, taken from the label of one of 
the commercial laundry tablets, applies to the use of all 
compounds of this nature. 

Fill an ordinary wash boiler two-thirds full of water and 
slice into it one-half cake of common laundry soap. Place 
over the fire and while the soap is dissolving wet the clothes 
in water, rubbing all soiled parts with soap. When the water 
in the boiler is scalding hot, slice into it one cake of the 
compound, stirring until this is thoroughly dissolved. Put 
the clothes into the boiler and keep the water scalding hot 
for twenty minutes, stirring the clothes frequently. Take 
the clothes out of the boiler and rinse in warm water, wring 
and dry in the usual manner. 

STARCH ENAMELS. 

These are mixtures intended to be dissolved in the starch 
used for starching clothes, for the purpose of imparting to 
them a gloss on ironing. They consist, for the most part, 
of mixtures of paraffin, stearin, beeswax, etc. 

An old formula which has gone the rounds of nearly 
every recipe book published during the last twenty years, 
calls for the use of paraffin wax scented with a little oil of 


362 


citronella. An improvement on this is to use stearin which, 
with borax, is the material generally used in the production 
of the so-called “gloss” starch. I have found the following 
formulas excellent: 

I. 

Stearin 1 pound 

Paraffin 1 pound 

White Wax 8 ounces 

Borax 4 ounces 

Melt the first three together on a water bath and stir in 
the borax while cooling. The mixture should be stirred 
until it begins to set and assumes a creamy appearance. Then 
pour out into trays to the depth of one-fourth inch and 
when sufficiently cooled stamp out into tablets the size of 
a five cent piece, using a tin cutter which may be made by 
any tinsmith. 

Any desired perfuming oil may be added to the mixture, 
when in a melted state. It is best to add this just before 
pouring into the trays, stirring the perfume well through 
the mass. 

One tablet is dissolved in each three pints of boiling 
starch and the starch used in the usual manner. 


- - 

II. 


Paraffin 


1 pound 

Beeswax 


^4 ounce 

Spermaceti 

• 

1 ounce 

Tallow 


Y\ ounce 

Melt together and proceed as 

III. 

directed for No. 1. 

Borax 


4 parts 

Talc 


3 parts 

Cocoanut Oil Soap 


1 part 


Reduce all to a fine powder and mix well by sieving. 
Use a teaspoonful to each quart of starch, mixing well. 


363 


LAUNDRY BLUING. 

The older forms of bluing were made from Prussian 
blue and oxalic acid, but the more modern varieties make 
use of ultramarine. 

Prussian Blue is an iron salt, produced by the interaction 
of sulphate of iron and potassium ferrocyanide'. The alkali 
of the soap used in washing the clothes oxydizes this iron salt 
forming ferric oxide or ordinary iron rust, which accounts 
for the occurrence of rust spots on recently washed clothes 
which have been blued before drying. Unless the soap is 
entirely removed from the garments before bluing, these 
rust spots are almost certain to occur where a bluing made 
from Prussian blue is used. This action of an alkali on 
the iron salt may be easily demonstrated by dissolving a 
little soluble blue in hot water and adding a crystal of car¬ 
bonate of soda. The color of the solution will change from 
blue to a reddish brown, showing that the iron has been 
converted into an oxide. 

Another material used in commercial bluings is the so- 
called “water blue” anilin, i. e., a blue aniline, soluble in wa¬ 
ter. This is very powerful and would appear to make a 
cheap as well as a good product. 

Ultramarine bluing is generally sold in the form of small 
cakes or balls, which are used by placing in a muslin bag and 
suspending in the water or stirred around in it until the de¬ 
sired color is obtained. These cakes are made by using a 
mixture of glucose and dextrin with the powdered ultra- 
marine and sodium carbonate or bi-carbonate is often added 
as a “filler.” The following formula makes a good bluing 
tablet: 

Ultramarine 12 ounces 

Sodium Carbonate 8 ounces 

Glucose 2 ounces 

Dextrin , J4 ounce 


364 


Mix thoroughly, then add water enough to make a stiff 
paste. Roll into sheets and cut into cakes of the required 
size with a knife or tin cutter. Dry by gentle heat. 

Indigo-carmine makes a good, but rather expensive blu¬ 
ing. Six parts of this substance combined with three parts 
of gum arabic and sixty parts of water gives a high grade 
liquid blue. 

In making a cheap product from Prussian blue, one part 
of the so-called Chinese or soluble blue is mixed with from 
one-half to one part of oxalic acid and this is dissolved in 
boiling water, sufficient to make a bluing of the desired 
strength. A mixture of one ounce of Prussian blue, one- 
half ounce of oxalic acid and a quart of boiling water gives 
a good quality of product. 

The “sheet bluing" which has been so largely sold 
throughout the country by means of the so-called “trust 
scheme” plan, is simply paper coated with the desired bluing 
material made into a paste with dextrin, glucose and gly¬ 
cerin. The directions generally given for this product are 
very indefinite, and I have never seen a practical working 
formula for sheet bluing published. The following, which 
was worked out after much experiment, will be found satis¬ 
factory and will give a product equal in quality to any of 
the sheet blues on the market. It should be kept in mind 
that it is impossible to produce sheet bluing with the glossy 
surface which is seen on some samples, without using steel 
rollers for pressing the sheets after they are coated with 
the bluing mixture. 

Yellow Dextrin 3 pounds 

Glucose . * : 3 ounces 

Glycerin 1 pint 

Ultramarine 1U> pounds 

Water 1 gallon 

Dissolve the dextrin in the water by aid of gentle heat; 
add the glucose and glycerin and mix well; then stir in the 


365 


ultramarine, mixing until it is evenly distributed through 
the mixture. Take sheets of manilla paper and apply the 
mixture with a broad, flat brush, giving an even coating on 
one side of the paper. Hang up by means of paper clips 
and when dry coat the other side, in the same manner. The 
solution may be made thinner by the use of more water 
and the paper dipped into the mixture, but I have found 
the above method preferable. If desired, a second coating 
may be given the sheets, after the first has dried, thus giving 
a bluing of greater strength. Indigo carmine or soluble blue 
may be substituted for the ultramarine if preferred. 

The glucose and dextrin give body to the mixture and 
the glycerin is used to render the bluing freely soluble. The 
quantities of these materials may be varied slightly from the 
above proportions if deemed advisable, but any great excess 
of glycerin over the quantity specified will result in a very 
slow drying product. 

CLEANSING COMPOUNDS. 

Under this title I shall take up some of the products 
used for removing grease, paint, etc., from garments and 
fabrics of all kinds. These are sold in the form of liquids, 
pastes and in solid cakes, like soap. 

An almost infinite number of formulas have been pro¬ 
posed, from time to time, for products of this kind, each 
of which has been claimed to be better than all the others. 
In reality, there is but little difference in these mixtures, 
all of them falling into two classes, viz., those consisting 
principally of soap and those making use of volatile sol¬ 
vents, such as alcohol, benzine, etc. 

One of the oldest as well as one of the best products I 
have ever found for general cleaning purposes is that pro¬ 
duced by formula No. 1 below. This has gone the rounds 
for so many years that it would seem almost every one is 
familiar with it, but as I am a firm believer in the theory 


366 


that a good old formula is much better than a poor new 
one, I shall offer this one as the best and cheapest liquid 
cleaner ever devised. 

I. 


Aqua Ammonia 1 pint 

W hite Soap 10 ounces 

* Borax 4 ounces 

Saltpetre 2 ounces 

Water 1 gallon 


Shave the soap small and dissolve in the water by means 
of heat, stir in the borax and saltpetre and when dissolved, 
remove front the fire. Allow to cool until it may be bot¬ 
tled without danger of breaking the bottles, then add the 
ammonia, stir well, and bottle at once. The handiest way 
of bottling this product, and for that matter almost any 
other liquid, where the work is to be done by hand, is to 
use a pitcher with a narrow mouth. In this way the liquid 
can be poured into the bottles without any danger of spilling. 
The above product should be bottled before it is thoroughly 
cold, as it becomes rather too thick to handle conveniently 
on cooling. 

Directions for use: Apply with a sponge, rubbing to 
form a lather. Wash off with clear water. This will re- 

L. 

move grease from anv fabric which will bear cold water 
without spotting, without injuring the color in any way. 
For removing grease from coat collars, etc., it has no 
superior. 

This product is also useful as an all around cleanser. 
It may be used on carpets, in cleaning painted woodwork 
(in which case it should be used in the proportion of about 
two or three tablespoonsful to a pail of water), for washing 
delicate laces, and in fact for almost all purposes where a 
cleansing compound is required. 


367 


II. 


Tincture of Quillaya \ l /> ounces 

Benzine ^2 pint 

Add the benzine to the tincture in small portions, shak¬ 
ing thoroughly after each addition. The use of a little 
ammonia will be found to thicken the product and aid in 
emulsifying it. 

Put up in collapsible tubes, and use by squeezing a 
small portion of the cleaner on the spot to be treated, rub¬ 
bing with a damp sponge and then rinsing off with clear 
water. Any desired perfuming oil may be added. 

III. 

White Castile Soap 1 ounce 

Alcohol 8 ounces 

Glycerin 1 pint 

Ammonia 1 pint * 

Sulphuric Ether 1 pint 

Water enough to make 2 gallons 

Dissolve the soap in the water by aid of heat, and when 

nearly cold add the remaining ingredients, shaking or stir¬ 
ring to form a smooth mixture. Put up in bottles and use 
as directed for No. 1. 


IV. 


White Laundry Soap 
Caustic Soda 
Carbonate of Soda 
Borax 

Oil Sassafras 


4 pounds 
l /z ounce 
2 ounces 
4 ounces 
6 drams 
6 pints 


Water 

Cut the soap small and dissolve in the water by the aid 
of heat. Then add the remainder of the ingredients, ex¬ 
cept the oil of sassafras, and boil until on cooling it forms 
a paste of the desired consistence. Remove from the fire 


% 


368 


and while cooling add the oil of sassfras, stirring it well 
through the mass. Pack in tin boxes. 

In using, a wet sponge is rubbed over the paste and then 
on the spot to be removed, until a stiff lather is formed. 
Then rinse with clear water. 

By using more soap, a product will be obtained, hard 
enough that it may be cut into cakes. The same result 
may be reached by continuing the boiling until sufficient 
water has been evaporated that the mixture when cooled 
will harden in a firm cake. 


V. 


White Soap 
Borax 

Potassium Carbonate 
Water 

Oil of Sassafras 


3 pounds 

4 ounces 
Z 2 ounce 
2 pints 

4 drams 


Cut the soap in thin shavings and boil in the water until 
dissolved; then add the borax and potassium carbonate in 
small portions, stirring until thoroughly dissolved. The boil¬ 
ing should be continued until about half the water has been 
evaporated, or until a small portion allowed to cool will 
form a firm mass. Remove from the fire and while cooling 
stir in the oil of sassafras and pour into molds or trays. If 
trays are used, as soon as the mixture has become firm 
enough it should be cut into cakes about one inch wide, two 
inches long and one-half inch thick. 

Wrap in waxed paper and place in a sliding box or else 
in a printed wrapper. 

Use as directed for No. 4. 


VI. 

Gasoline 

Chloroform 

Borax 

Oil of Sassafras 


1 gallon 
1 ounce 
V\ ounce 
*4 ounce 


369 


Oil of Cloves 34 ounce 

Alcohol 5 ounces 

* 

Mix the oils with the alcohol and add to the remaining 
ingredients, previously mixed. 

Apply with a sponge, the same as other liquid cleaners, 
rinsing off with clear water. 


VII. 


Alcohol 

2 

ounces 

Deodorized Gasoline 

1 

gallon 

Oil of Cassia 

l /i 

ounce 

Oil of Wintergreen 

y 2 

ounce 

Sulphuric Ether 

3 

ounces 

Borax 

34 

dram 


Dissolve the oils in the alcohol and add to the other in¬ 
gredients, previously mixed. 

Use as directed for No. 6. 

Nos. 6 and 7 are exact copies of the specifications of 
two patented products, the patents on which have expired. 

INK AND RUST SPOT REMOVERS. 

For removing ink from fabrics, there is nothing better 
than a concentrated solution of oxalic acid, followed by a 
solution of chloride of lime. Dip the spot into the acid so¬ 
lution, rubbing between the fingers until the ink is softened 
and as much as possible washed out, then wring dry and 
dip immediately into a concentrated solution of chloride of 
lime. Citric acid may be substituted for the oxalic acid, 
having the advantage of being non-poisonous, but it is • 
somewhat more expensive. If put up for sale, the powders 
should be placed in separate bottles with closely fitting corks, 
the acid being marked No. 1 and the chloride of lime No. 

2. Direct the user to make a solution by dissolving a tea¬ 
spoonful of No. 1 in half a cup of warm water, and a solu-. 
tion of No. 2 in the same manner in a separate vessel. No. 

2 should be strained through muslin before using. Proceed 


370 


as directed above, afterward washing the fabric in clear 
water to remove all traces of the chemicals. 

As a rust spot remover, use potassium bin-oxylate. This 
may be sold as a powder consisting of equal parts of this 
chemical and cream of tartar, with directions to moisten the 
spot, rub the powder into it until the rust disappears, and 
then rinse in clear water. If a cream is wanted, make a so¬ 
lution of one ounce tragacanth in a pint of water by allow¬ 
ing to stand until the tragacanth is thoroughly softened 
and mixed with the water; then add four ounces of the 
powder made as directed above and about twenty grains of 
salicylic acid to act as a preservative. Put up in collapsible 
tubes. 

Both oxalic acid and potassium bin-oxylate are highly 
poisonous and the mixtures should be kept out of the reach 
of children. 


RAT AND MICE EXTERMINATORS. 

The most effective exterminators for these pests are 
some of the strongly active poisons, such as arsenic, strych¬ 
nine or phosphorous, combined with such materials as will 
make them attractive to the animals. It is impossible to 
give anything new in this line, so I shall content myself with 
reprinting several formulas which have proven effective. 


I. 


Phosphorous 
Carbon Bi-sulphide 
Lard 

Wheat Flour 


1 ounce 

2 ounces 
8 ounces 

12 ounces 


Dissolve the phosphorous in the carbon bi-sulphide, add 
to the melted lard and lastly make a uniform paste with the 
flour. 

In handling the phosphorous solution, care should be 
taken not to spill it on the garments, hands or floor. A drop 
of this solution put on a sheet of paper will, in a few minutes 


371 


begin to give off vapors and then burst into flame, and se¬ 
rious results might follow its careless handling. When the 
mixture has been properly combined with the lard and flour, 
there is no further danger from fire. 


II. 


Lard 1 pound 

Olive Oil 1 ounce 

Phosphorous p 2 ounce 

Alcohol 1 pint 

Wheat Flour enough to make a stiff paste 
Put the phosphorous and olive oil into a bottle, put this 
in a vessel of water and heat gently until the phosphorous 
dissolves. Melt the lard and pour the oil mixture into it, 
stirring well. Then add the alcohol and sufficient flour to 
make a mass which can be rolled into small pellets. Place 
these wherever the rats are troublesome. 

Do not fail to caution the user regarding the extremely 
poisonous nature of the phosphorous. 


III. 


Strychnine Sulphate 


\y 2 drams 

Milk Sugar 


1^2 ounces 

Prussian Blue 


20 grains 

Arsenic 


3 ounces 

Wheat Flour 


12 ounces 


Rub up the strychnine with the milk sugar, add the 
Prussian blue and arsenic, then combine this with the flour, 
mixing thoroughly. Moisten to form a dough; divide into 
cakes of the required size and dry by gentle heat. 


IV. 

Freshly precipitated Barium 
Carbonate 
Sugar 
Bread 


2 ounces 
J /2 ounce 
8 ounces 


372 


Mix the carbonate with the sugar and then with the 
bread, adding a little water if necessary to form a mass. 
Divide into one hundred equal tablets. 

This product is comparatively non-poisonous. 

Tartar emetic is sometimes used instead of the barium 
carbonate. 

ROACH EXTERMINATORS. 

There is a great demand for preparations of this nature 
in many sections of the country and a product which does 
the work will always meet with a ready sale. There is not 
much mystery in regard to the composition of the powders 
now on the market, the active ingredient of practically all 
of them being borax. 

The results of some analyses made by the United States 
Department of Agriculture a few years ago may prove in¬ 
teresting. Therefore, I reprint the following from Bulletin 
No. 68. of the Bureau of Chemistry: 

“Peterman’s Roach Food contains 20.60% of borax and 
the rest is either potato or pea meal, with a little red coloring 
matter." 

“Hooper's Fatal Food is composed of 92.44% of borax 
and the rest corn meal, with a little red coloring matter.” 

“Legett’s Roach Destroyer is composed of Persian insect 
powder tinted blue, and fortified with 22.22% of borax.” 

“Este’s Roach Powder is borax with about 6.6% of pink 
coloring matter.'’ 

“Sure Destruction for Cockroaches and Ants is borax 
tinted with a little pink coloring.” 

“Bliss’s Cockroach Exterminator is borax with about 
8% of Persian insect powder and a small amount of pink 
coloring.” 

“Roach and Croton Bug Exterminator is a mixture of 
Persian insect powder, corn meal, 47.61% of borax and a 
little pink coloring matter.” 


373 


/ 


“Roachine is borax with about 10% of Persian insect 
powder and a little blue coloring matter.” 

‘‘Royal Roach Powder contains 30.94% of borax, about 
55% of Persian insect powder and arsenic corresponding 
to about 13% of London purple.” 

The following formula, which is original with me, has 
been proven thoroughly reliable: 

Borax 37 ounces 

Starch 4 ounces 

Sugar 3 ounces 

Cocoa 4 ounces 

Tartar Emetic 5 ounces 

Reduce all to fine powder and mix thoroughly. The 
cocoa gives a brownish tint which may be deepened by the 
use of a little ochre or Venetian red. 

Sprinkle freely wherever roaches are troublesome. 


MOTH EXTERMINATORS. 

Nothing better has been devised in the way of a moth 
exterminator, that the so-called tar camphor or napthalin, 
which is well known in the form of camphor flakes and 
moth-balls. This is sometimes mixed with other materials, 
designed to disguise its real nature and occasionally a por¬ 
tion of Persian insect powder is used with it, which doubt¬ 
less increases its efficacy, this powder alone being an excel¬ 
lent moth exterminator. 

The following formulas are typical: 

Moth Bricks. 

I. 

Powdered Tar Camphor 
Powdered Black Pepper 
Cedar Wood Sawdust 
Powdered Cinnamon 
Powdered Soap 
Powdered Myrrh 


4 ounces 
4 ounces 
4 ounces 
4 ounces 
134 ounces 
134 ounces 


374 


Oil of Lemon 


1 dram 


Wood Alcohol enough to make a stiff mass 

Mix the oil of lemon with the pepper, add the rest of 
the powders and mix thoroughly, then sprinkle over the mass 
enough deodorized wood alcohol (Columbian spirits) to 
enable you to work the powders into a stiff mass. Form 
into blocks about 3x1 inches, and wrap in tinfoil, then 
in a printed wrapper. 

In use, the paper and tinfoil are removed and the brick 
laid among the articles to be protected. 

The above formula comes from among the collection of 
Dr. R. P. Brook, and is given in its original form. In my 
opinion, a better brick could be made by using a solution of‘ 
dextrin instead of the wood alcohol in making into a mass. 
About one ounce of dextrin to a pint of water will give a 
solution of the proper consistence. 

A cheaper form of this specialty is sometimes made as 
directed below: 


II. 


1 pound 

2 ounces 

3 ounces 


Plaster of Paris 
Powdered Black Pepper 
Powdered Napthalin 


Oil of Lemon or other perfuming material 
enough to scent. 

Mix the powders, and then add sufficient water to allow 
of making the mixture into bricks or cakes. This should be 
pressed into tin molds of the desired size, first lining the 
molds with paper to insure the easy removal of the block. 

Moth Camphor or Lavender Flakes. 

Lavender Flowers 1 pound 

Tar Camphor Flakes 4 pounds 

Oil of Lavender (cheap) 1 ounce 

Mix well by rubbing together between the hands. Put 
up in boxes holding six ounces of the powder. The cheap- 


375 


est grade of lavender flowers answer admirably for this 
preparation. 


Moth Paper. 

This is an old formula, but one which will give a good 
preparation: 

Carbolic Acid Crystals 1 ounce 

Camphor 1 ounce 

Oil of White Cedar Yi ounce 

Benzine 1 pint 

Napthalin or tar camphor may be substituted in whole 
or part for the gum camphor. It is even more effective 
and much cheaper. Either the flakes or the ordinary moth¬ 
balls may be used. They cost from three to five cents per 
pound. 

Cut the camphor small and put it with the acid in a large 
bottle, pour in the benzine and shake thoroughly until dis¬ 
solved, then add the oil and shake again. Keep away from 
fires and lamps when mixing. Pour some of the preparation 
into a shallow dish and dip pieces of 3x6 blotting paper into 
it. Saturate well and hang up or lay on plates to dry. The 
benzine will soon evaporate, leaving the paper permeated 
with the chemicals. 

If you want the sheets of blotting paper printe.d do this 
before the dipping. 

Wrap several sheets in cheap waxed paper ; put up in a 
printed envelope. 

Use the same as any moth preventive, packing it away 
with garments when storing them. 


Moth Caskets. 

Procure some small aluminum boxes, perforated with 
numerous very fine holes in the cover and bottom. Any 
firm making aluminum boxes can furnish such a box, pro¬ 
vided enough are ordered to make it worth while to prepare 
the dies. 


376 


Inside these boxes, place small thin muslin bags filled 
with any of the well known exterminating compounds. 
Powdered napthalin, cedar wood sawdust and lavender 
flowers, in equal parts, with the addition of sufficient cheap 
oil of lavender to perfume makes a good combination for 
these caskets. 

In use, the caskets are placed among the articles they are 
intended to protect. They keep the compound from coming 
into direct contact with the garments and being a novelty, 
ought to meet with a ready sale. 


JELLY POWDERS, OR PREPARED GELATIN. 

These consist of a good quality of gelatin combined with 
citric or tartaric acid, a flavoring material and some harm¬ 
less color. Either the powdered gelatin may be used and 
the acid, etc., mixed with it or the gelatin may be dissolved in 
water, combined with the acid and the flavoring and color¬ 
ing materials and dried in the form of thin sheets which 
are then cut into shreds by means of a specially devised 
machine. 

The following formulas will show the proper proportions 
of the different materials: 


I. 

Gelatin 1 pound 

Sugar 4 pounds 

Powdered Tartaric Acid . I to 3 ounces 

Oil of Lemon 1 ounce 

Harmless Yellow Color Sufficient 

This gives the lemon flavored variety. All other flavors 
are made in the same manner, the following quantities of 
flavoring materials being used to each pound of gelatin: 

For Orange use oil of sweet 
orange 2 drams. Color orange. 

For Raspberry use essence of 

raspberry (artificial) 1 ounce. Color red. 


377 


For Strawberry use essence of 

strawberry (artificial) 1 ounce. Color light red. 

The quantity of acid may be varied to suit the taste, and 
citric acid may be used instead of the tartaric if preferred. 
This will reduce the cost of manufacture slightly. 


FOOD COLORS. 

These colors are suitable for coloring food products 
of all kinds, where the law admits of the use of coloring 
matters. They are entirely non-poisonous and while they 
do not impart as intense colors as the anilines, are free 
from the objections to their use which apply to the aniline 
colors. 

In that section of the Appendix, dealing with the use of 
colors in food products, will be found a list of the allowable 
aniline colors which may be used in the desired proportions 
to obtain the shade wanted. Quite a number of dealers in 
essential oils and similar products also sell what are known 
as Pure Food Colors, and it may be found advantageous 
to purchase such coloring material as you may need from 


of these concerns instead of 

making your 

own. 

• 

Cochineal 

1 

ounce 

Potassium Carbonate 


ounce 

Alum 

V 2 

ounce 

Cream of Tartar 

1 

• 1 

ounce 

Alcohol 

1 

ounce 

Glycerin 

6 

ounces 

Water enough to make 

1 

pint 


I. 


Powder the cochineal up and rub in a mortar with the 
potassium'carbonate and eight ounces of water; add the 
alum and cream of tartar separately, mixing well after each 
addition and then boil in a porcelain or enamelled kettle for 
fifteen to twenty minutes. Allow the mixture to cool, add 


378 


the alcohol and glycerin and filter, passing enough water 
through the filter to make the finished product measure one 
pint. 

II. 

Powdered Cochineal 1 pound 

* 

Cream of Tartar 2 ounces 


Alcohol 1 pint 

Water enough to make 2 pints 

Mix the alcohol with a pint of water and dissolve the 
cream of tartar in the mixture. Moisten the cochineal with 
this liquid and pack in a percolator, pouring on the re¬ 
mainder of the mixed alcohol and water. Allow to stand in 
a warm place for forty-eight hours, then percolate slowly, 
adding sufficient water through the percolator to make one 
and three-fourths pints of the percolate. Set this aside and 
continue the percolation with water until one pint more has 
passed. Place this on the water bath and evaporate to four 
ounces, which mix with the first portion of the percolate. 

This is sometimes called “Rubine” or Raspberry Color¬ 
ing and is much used in coloring artificial fruit extracts. 


III. 

Powdered Cudbear 1 pound 

Alcohol 1 pint 

Water enough to make 2 pints 

Grind the cudbear to a coarse powder, and proceed as 
directed for No. 2. This is suitable for preparations contain¬ 
ing acid and forms much of the so-called “Fruit Coloring” 
sold by dealers in this class of materials. Alkalies turn it 
to a purple color. 

IV. 


Carmine No. 40 
Potassium Carbonate 
Glycerin 


2 drams 

1 dram 

2 ounces 


Ammonia (16°) 
Water 


4 drams 

5 ounces 


Rub the carmine with the potassium carbonate in a mor¬ 
tar, add the glycerin and rub again; now add the ammonia 
water, continuing the mixing, and finally add the water. 

This gives an intense red color to all alkaline liquids but 
is precipitated by strong acids. It is not suitable for color¬ 
ing strongly alcoholic tinctures. 

This is often referred to as “Liquid Carmine/’ 

Yellow. 

I. 

T umeric 1 pound 

Alcohol 1 pint 

Water 1 pint 

The tumeric should be in fine powder and macerated 
with the alcohol and water for a week or more, in a moder¬ 
ately warm place. Filter. 


II. 


Saffron 

Alcohol 

Water 


4 ounces 
1 pint 
1 pint 


Mix the alcohol and water, add the saffron and macer¬ 
ate in a warm place for a week or more, with occasional 
shaking. Then filter. 



Ground Fustic Wood 

Alcohol 

Water 


4 ounces 
1 pint 
1 pint 


Pack the fustic in a percolator, pour on sufficient of the 
alcohol and water, mixed, to cover it and let stand in a 
warm place for twenty-four hours. Then percolate slowly. 


380 


1'he quantity of fustic wood may be varied to give a 
coloring material of any desired intensity. 

Caramel. 

This is probably the most useful of the coloring materials 
used in food products. Used with discretion it imparts a 
series of colors ranging from a light yellow, through the 
orange shades to a “whiskey red, 1 ’ or deep amber. Generally 
speaking it will be cheaper and more satisfactory to buy 
this than to attempt making it; however, if it becomes nec¬ 
essary to prepare it on a small scale, the following process 
will be found convenient: 

Place any quantity of sugar in a kettle and heat carefully 
over the fire until it caramelizes, i. e., becomes burned to 
a deep brown, almost black. Care must be taken not to 
carry this heating too far, otherwise it will be carbonized 
and become insoluble. After the mixture has been well 
burned, it will suddenly froth up, and the heat should be 
withdrawn when this occurs. For general purposes heating 
to about 420° Fahr., will be found satisfactory. After the 
sugar has been properly caramelized, water should be added 
(hot) in the proportion of one pint for each pound of sugar 
used, and the mixture heated and stirred until the caramel 
is dissolved. Then continue the heat with frequent stirring 
until it is of the consistence of heavy syrup. 

In making caramel on a large scale, commercial glucose 
is generally employed instead of sugar, and the temperature 
is varied according to the use for which the product is in¬ 
tended. For coloring alcoholic solutions, a caramel prepared 
at a higher temperature than that used in making the water 
soluble product, is used. 

Blue. 

Use a solution of indigo-carmine. 

Green. 

Use a solution of chlorophyll or a mixture of indigo- 
carmine with any of the yellow colors given above. 


SECTION VIII 


MISCELLANEOUS SPECIALTIES. 


ADHESIVES. 

Under this head we may include a varied line of spe¬ 
cialties, such as glues, cements, pastes, mucilage, etc. 


Liquid Glues. 

Liquid glues make a profitable specialty. They are solu¬ 
tions of ordinary glue in water, with the addition of suffi¬ 

cient nitric or acetic acid to prevent them from gelatinizing. 
An excellent preparation is yielded by the following 
formula: 

Best Glue 1 pound 

Nitric Acid 6 drams 

Water Sufficient 

Soak the glue in just sufficient water to cover it, for 
twenty-four hours; then place in a double boiler and melt, 
adding the acid. Should you desire a thinner product, a 
little more water may be added when melting the glue. 

A modification of this formula is given below. There 
is but little difference in the quality of the two products. 

Best Glue 120 parts 

Acetic Acid 10 parts 

Water ’ 130 parts 

A)um 1 part 

Soak the glue in the water until well softened, then put 
with the other materials into a glue pot or double boiler and 
heat until dissolved. Bottle at once. 


382 


Waterproof Glue. 

Soak the best quality of carpenter's glue in water until 
it is well softened, hut still retains its form. Pour off any 
excess of water and put the glue on a water bath with suffi¬ 
cient linseed oil to reduce it to a jelly when melted. It 
should be stirred almost constantly while melting and put 
up in wide mouth bottles. This glue sets very slowly but 
when dry it combines strength and hardness with water re¬ 
sisting powers to a marked degree. 

CEMENTS. 

There is no limit to the number of formulas which 
might be given under this head, hundreds of compounds 
having been suggested for each purpose for which cements 
are used. However, a careful inspection of the formulas 
offered for such products will make it easily apparent that 
there is a great similarity in these compounds, practically 
all, which are of any value, consisting of an adhesive 
material combined with something to act as a “binder” and 
increase its strength. 

The nature of the cement to be used for any particular 
purpose will depend upon the nature of the materials to 
be united, and quite as much depends upon giving careful 
attention to the proper method of using the cement as upon 
the composition of the cement itself, in the attaining of sa¬ 
tisfactory results. 

Having neither time nor space to take up a discussion 
of cements, in general, I shall confine myself to those va¬ 
rieties which are of the greatest value from the standpoint 
of marketability. These will include cements for glass and 
china and a few other varieties in common use. 

Glass and China Cements. 

An ideal cement for mending broken glass and china 
ware would be colorless or nearly so, quick drying, strong, 
and capable of resisting both hot and cold water indefinitely. 


383 


Unfortunately a preparation which combines all these fea¬ 
tures has never been discovered, nor ^oes it appear likely 
that such a one will ever be devised. There are insur¬ 
mountable obstacles in the way of making a cement which 
would meet all these requirements and we are therefore 
obliged to content ourselves with products which approxi¬ 
mate, more or less closely, this ideal. 

A solution of India rubber or gutta percha in chloro¬ 
form comes about as near a colorless cement as it is possible 
to obtain. In making this, about one part India rubber 
or gutta percha is dissolved in sufficient chloroform to 
make a solution of the consistence of thin syrup and six¬ 
teen parts of powdered mastic is then added to the mixture. 
Such a cement is fairly strong but does not resist the action 
of hot water. 

In using this cement, the edges to be united, are thor¬ 
oughly cleaned so as to remove all grease and dirt, taking 
care not to chip the thin places. The cement is then ap¬ 
plied with a camel hair brush, in a very thin coating, the 
edges pressed carefully into place and secured by tying or 
in some other manner until the cement has time to thor¬ 
oughly harden. Contrary to what seems to be quite a pre¬ 
valent opinion, a thick coating of cement is not stronger 
than a thinner one, and much of the neatness of the job 
will depend upon not using an excess of the adhesive ma¬ 
terial. , 

A large variety of cements may be made from silicate 
of soda solution, or as it is commonly called, water glass. 
Used alone this makes a fairly good cement for glass and 
china, provided the broken pieces can be held securely in 
place during the drying process. Warming the edges to 
be joined is advisable when this material is used, and the 
same applies to the use of cements in which glue or gelatin 
is an ingredient. 


384 


Generally some binding material is combined with the 
water glass solution, when it is marketed as a cement. 
Finely ground kaolin, added to the solution in the proportion 
of about a dram of kaolin to two ounces of the silicate 
makes a cement which is almost pure white in color, and 
will set to a stony hardness in a few hours. Potassium sili¬ 
cate may be used instead of sodium silicate and is rather 
superior to it, especially when used alone. 

By combining metal filings with sodium or potassium 
silicate, a great variety of useful cements may be made. For 
example, a mixture of whiting and fine zinc filings with a 
water glass solution ( 23° Baume) will give a product which 
closely resembles metallic zinc in appearance, and may be 
polished the same as the metal. It is much used for mend¬ 
ing zinc ornaments. By substituting iron or brass filings 
for the zinc, other useful cements are made and almost any 
metallic powder may be used in connection with the water 
glass as a cement. 

A formula which I have found very satisfactory in 
mending laboratory glassware, and which will resist the 
action of hot water to a considerable degree, is made as fol¬ 
lows : 

Best White Glue 1 pound 

Dry White Lead 4 ounces « 

Alcohol 8 ounces 

Water 2 pints 

Soak the glue in the water until softened, then melt in 
a glue pot or double boiler; stir in the white lead, which 
should be in fine powder; remove from the fire and when 
cool add the alcohol in a slow stream, stirring constantly. 

It should be put up in wide mouth bottles, being semi¬ 
solid when cold, and when desired for use is rendered fluid 
by placing the bottle in a cup of hot water. It does not dry 
as rapidly as some other cements, requiring about two or 


385 


three days to become perfectly firm. The broken pieces 
should be secured in place by means of cords until the 
cement has thoroughly hardened. 

The so-called Armenian cement, the formula for which 
has gone the rounds for a number of years, is really a very 
satisfactory article, although it will not accomplish all that 
is claimed for it by some parties who assert that it will 
unite two pieces of polished steel so firmly that it is next 
to impossible to separate them. The formula is doubtless 
a familiar one to most of my readers, but in a somewhat 
improver form, reprinted by permission from The Practical 
Druggist, may prove of interest. 

Soak four parts of Russian isinglass (the dried bladder 
of the sturgeon) in cold water for twelve hours, or until it 
has absorbed as much of the water as it will take up, then 
throw the isinglass in a strong piece of linen (a towel will 
answer) and squeeze out all surplus water. Upon the 
thoroughness with which this is done depends, to a consid¬ 
erable extent, the quality of the finished product. Put the 
fish glue in a capsule and melt it in the water bath. Have 
ready a solution of two parts of gum mastic and one part 
powdered gum ammoniac, dissolved in 16 parts of 95 per 
cent, alcohol. Remove the capsule from the bath, add the 
solution of gums to the glue and stir well together. This 
cement has a milky appearance and when properly made 
(and properly used) is one of the strongest possible cements 
for uniting porcelain, glass, ivory, etc. The cement remains 
fluid in very hot weather, but at other times is solid, and 
the container must be placed in warm or hot water to 
liquify the cement before using the latter. Have the frag¬ 
ments to be united warmed up to the temperature of the 
cement, or, even warmer will not hurt. Use as little of the 
latter as possible, but be careful to cover the broken edges 
of both pieces with it, adapt them as neatly as possible. 


386 


press out the surplus cement, and bind the parts together. 
Do not remove the binding thread or wire for at least 36 
hours (and the joint will be all the better if the ligature 
is left on for twice that long.) To render this cement so 
that it will stand boiling water place the object in a hot oven 
and leave it there over night. Keep the containers of the 
cement tightly corked. 

An alcoholic solution of shellac makes a good cement 
for glassware and chinaware and is waterproof up to the 
temperature of boiling water. By using bleached shellac 
a light colored cement may be obtained but this is scarcely 
as strong as that made from the orange variety. 

Another cement which is greatly in vogue among street 
men and canvassers, is made by dissolving one part of 
French or Russian isinglass in two parts of strong acetic 
acid, by means of heat. A porcelain or enamelled kettle 
must be employed in making cements where acid is used as 
an ingredient. This cement hardens in the bottles and must 
be liquefied by placing the bottle in hot water when re¬ 
quired for use. 

An extemporaneous cement, which is scarcely suitable 
for commercial purposes, may be made by curding skimmed 
milk with acid and mixing the resulting casein with an equal 
quantity of powdered lime. This must be used as soon as 
mixed as it hardens rapidly. Casein is sometimes mixed 
with water-glass solution to form a cement for earthenware. 

A useful liquid cement may be made by dissolving gela¬ 
tin in an equal weight of water by heating on a water bath 
and then adding a sufficient quantity of zinc chloride to pre¬ 
vent the mixture from solidifying when cooled. Using one 
ounce each of water and gelatin, about five to ten grains of the 
chloride will be required. Begin by adding five grains to 
each ounce of gelatin used, and should the mixture solidify 
on cooling, add a little more until it remains liquid. If the 
finished product shows an alkaline reaction (i. e., turns 


387 




phenolpthalein solution or blue litmus paper reel) sufficient 
hydrochloric acid should be added to neutralize it. 

Among the silicate cements one made by combining pow¬ 
dered chalk with the water glass solution and colored by 
means of a suitable anilin dye, will be found useful for 
mending statuary, etc. The color may be made to match 
that of the article being repaired. 

By using powdered glass mixed with sodium silicate, a 
very firm, quick setting cement is produced. This might 
prove a good selling product, putting up the powder and 
liquid separately, directing them to be mixed at the time 
of using. 

Various formulas for waterproof cement have been pub¬ 
lished from time to time, depending on the action of chromic 
acid or bichromate of potassium in rendering gelatin insol¬ 
uble, when combined with it and exposed to the light. Such 
a mixture would, no doubt, prove effective if used soon 
after mixing but if the product were kept for any length 
of time, it would very likely become worthless. In making 
such a cement, one-half ounce of glue or gelatin is dissolved 
in two ounces of water, in the usual manner, and mixed with 
a solution of forty grains of bichromate of potassium dis¬ 
solved in an ounce of water. This gives a rather firm com¬ 
pound which may be made fluid by the use of more water, 
if a liquid product is desired. 

Of the numerous stick cements, the following will be 
found to give the best satisfaction: 

I. 

White Glue V 2 pound 

White Sugar J4 pound 

Water 1 pint 

Soak the glue in half a pint of water for twenty-four 
hours, then melt on a water bath, adding the remaining half 
pint of water and the sugar. Make a paper mold by wrap- 


388 


ping stiff paper around a rod of the desired size, and pasting 
the edges. Fit a plug into one end of this mold and pour 
in the glue mixture. When cold, cut into sticks three or four 
inches long. In use, the end of the stick is melted in a 
dame and rubbed over the edges to be united, these being 
pressed firmly together. The cement may be made harder 
or softer by using more or less glue. This resists the action 
of cold water for a considerable time. 


II. 


Orange Shellac 
Gutta Percha 


Yi pound 


]/\ pound 


Melt together on a sand bath and form into sticks. These 
may be made in the same manner as directed for No. 1 and 
the directions for use are also the same. 

Paste for Labeling on Tin. 

Much trouble is often caused by the labels coming off 
tin boxes, etc. This is generally due to one of two condi¬ 
tions: Either the surface of the metal is greasy or else the 
paste is of such a nature that it dries too hard. By thor¬ 
oughly cleansing the surfaces to be labelled, almost any 
paste may be used with good results, provided it contains a 
little glycerin or some similar material to prevent its be¬ 
coming too hard. 

I have made paste by the following formula, superior 
to any of the highly advertised products and believe that 
this one formula alone will be worth many times the price 
of this volume to anyone who has to do any labelling on 
tin. 

Lump Starch 1 pound 

Aluminum Sulphate 2 ounces 

Potash Lye (ordinary concentrated lye 2 ounces 

Venice Turpentine 2 ounces 

Cold Water l 1 /* gallons 

Mix the starch and the aluminum sulphate with one-half 


389 


gallon of water, stirring until a uniform mixture results; dis¬ 
solve the potash lye in one and one-half pints cold water, 
by stirring. Now add about two-thirds of the lye solution 
to the starch mixture, stirring until it becomes thickened, 
then add the remainder of the lye solution and one-half gal¬ 
lon more water. After stirring well, add the Venice tur¬ 
pentine, and stir until well mixed. If the paste becomes too 
thick more water may be added to reduce it to the desired 
consistence. 

Directions for use: Have the surfaces to be labelled 
clean. Apply the paste to the labels with a brush and let 
stand for a minute before applying to the tin. 

Powder Paste. 

The pastes sold in powder form consist of starch com¬ 
bined with enough caustic soda to burst the starch granules 
when the powder is mixed with water. A mixture of five 
pounds of starch with one-fourth to one-half pound of pow¬ 
dered caustic soda will give a satisfactory product. In use, 
the paste ise rubbed smooth in a little cold water, and then 
sufficient hot water is added with constant stirring, to give 
a paste of the required consistence. 

Photo Paste. 

This is a fine grade of paste, generally made from white 
dextrin. It is often sold under the name of “Library 
Paste.” In order to obtain a snow white product the finest 
quality of white dextrin must be used and the directions 
regarding ripening the paste carefully followed. 

White Dextrin 5 pounds 

Finest quality Gum Arabic (powdered 6 ounces 

Water 1 gallon 

Oil of Wintergreen dram 

Oil of Cloves y 2 dram 

Dissolve the dextrin and gum arabic in the water, which 
has been heated to about 160° Fahr. Allow to cool; then 


390 


stir in the oils and pour the paste into bottles. These should 
be stored in a cool place for several weeks, in order to prop¬ 
erly ripen. In cold weather, it may be stored in any room, 
kept just above the freezing temperature. In summer, store 
in an ice box and hold the temperature between 40° and 45° 
Fahr. 

Mucilage Pencils. 

These are simply glue and sugar melted together and 
run into molds of the desired size and shape. A good com¬ 
bination is: Rest glue, one pound; white sugar, one-half 
pound; water, sufficient to soften the glue. Put the glue in 
a vessel, adding water enough to nearly cover it ; allow it to 
stand until softened, then put in a double boiler or glue pot 
and melt, evaporating as much of the water as possible. 
Add the sugar and stir well. When the sugar is melted and 
the whole forms a smooth mixture, pour out into molds. 
In use, it is simply moistened and rubbed upon the papers 
to be joined together. Any desired flavoring material may 
be added, just before pouring into the molds. Oil of winter- 
green makes a cheap and pleasant flavor. The artificial oil 
will answer quite as well as the natural for this purpose and 


is considerably cheaper. 

Office Mucilage. 

I. * 

Gum Arabic 8 ounces 

Glucose 32 ounces j 

Water 20 ounces 

Acetic Acid (commercial) 1 ounce 


Dissolve the gum in the water, add the glucose and bring 
the liquid to a boil; let cool, add the acid and bottle. 

The mucilage may be made thicker by increasing the 
quantity of gum arabic. 

II. 


i 


Borax 

Water 


391 


6 ounces 
42 ounces 


Glucose 

Dextrin (yellow) 
Oil of Cloves 
Carbolic Acid 


5 ounces 
3 pounds 
20 drops 
10 drops 


Dissolve the borax in the water by means of gentle heat, 
add the dextrin and glucose, and heat carefully with constant 
stirring until the dextrin is thoroughly dissolved. Add suffi¬ 
cient water to make up for that lost by evaporation, stir in 
the oil of cloves and carbolic acid and strain through a 
flannel cloth. Bottle at once. 

This gives a low price mucilage which will be found very- 
satisfactory in use. It remains transparent, dries quickly 
and is very adhesive. If too thick it may be diluted with hot 
water and if a thicker paste is required, this may be produced 
by the use of a larger quantity of dextrin. 


INKS. 


Few chemical preparations are in as general me as ink 
and the manufacture of this product is one of the most 
promising of the smaller industries. Very few articles in 
daily use by practically every man, woman and child can be 
produced on a commercial scale with so small an investment 
and at so large a percentage of profit. 

The low cost of the materials entering into its composi¬ 
tion and the lack of complicated processes in its production 
are the two factors which make it possible to manufacture 
a high grade preparation at so low a price, and the well 
nigh universal demand for the product makes it a compara¬ 
tively easy matter to dispose of such a quantity that even 
though the profit on a single sale is very small, it is possible 
to derive a large income from the business. 

The art of preparing inks seems to have been fairly well 
understood in the most ancient times of which we have any 
records and that many of the ancient inks were vastly supe¬ 
rior to some of those produced to-day, is proven by the fact 


392 


that large numbers of manuscripts dating back into the 
Middle Ages are in existence and the writing on them is 
still perfectly legible. It is doubtful if some of the modern 
inks would last for as many years as these have lasted cen¬ 
turies. 

The evanescent character of modern inks must not be 
ascribed entirely to the quality of the inks themselves, as 
the substances used in bleaching and coating papers have 
much to do with the fading of the inks used in writing on 
them. This is especially true of chloride of lime, which is 
largely used in paper making and may remain in the finished 
product to such a degree that it will prove an active agent 
in bleaching almost any kind of coloring matter placed on 
the paper. Chlorine is one of the most effective bleaching 
agents known to science and will destroy nearly every color¬ 
ing substance, including anilin black and indigo which are 
‘‘fast" to most other chemicals. 

The fact that the ancient writings were made on parch¬ 
ment which was entirely free from any substances which 
could exert a deleterious effect on the ink, must be taken into 
consideration in comparing ancient and modern writing fluids 
and probably as much of the credit of permanency in thes^ 
records is due to this as to the quality of the ink used in 
producing them. 

Most of the ancient inks were similar in composition to 
what is now known as India or Chinese ink. This consists 
of finely divided carbon combined with glue in varying pro¬ 
portions, but the true secret of preparing these inks has never 
been revealed. It is asserted by some authorities that the 
carbon used is a fine grade of lamp-black, produced by 
burning gum camphor and collecting the soot by means of a 
funnel or inverted paper cone held over the burning sub¬ 
stance. Be this as it may, a fairly good imitation of India 
ink may be produced by burning substances containing a 


i 


393 


large proportion of carbon, as turpentine or petroleum, with 
as little draught as possible, collecting the soot therefrom 
and combining it with a clear solution of gum arabic or 
gelatin. This mixture is heated over a slow fire until it 
forms a dough like mass which may be shaped in sticks. 

As the soot collected from the burning of turpentine, 
etc., is likely to be contaminated by fatty substances, etc., 
which have a tendency to interfere with its color and pro¬ 
duce a smeary ink, it is necessary to purify it before mixing 
with the gum solution, if a high grade product is desired. 
This is accomplished by passing the smoke from the burn¬ 
ing hydrocarbon through a long tube and collecting the soot 
at the extreme end of this tube. This soot is then mixed 
up with nitric acid and heated until the nitrous vapors 
cease to be given off. Dilute the mass with water, allow to 
settle and decant off the liquid from the carbon. Wash with 
several changes of water to remove all traces of the acid 
and then boil for ten minutes or more with a strong solution 
of caustic soda. Repeat the washing as before and dry the 
purified carbon in a covered vessel. 

Most of the Chinese inks have a small quantity of musk 
added as a perfuming agent. If this is desired, dissolve the 
musk in cologne spirits and use sufficient of this solution to 
give the desired odor. 

The principal characteristics of a good ink are intensity 
of color, durability, fluidity or the property of flowing readily 
from the pen and a reasonable degree of inalterability. Of 
these the first three are comparatively easy to obtain and 
are essential to any ink which is^offered for sale. As regards 
inalterability (the power of resisting chemical agents), it may 
be stated that it is impossible to prepare an ink which is 
capable of resisting all such agents and still have it in such 
form that it is adapted for use with a pen. Printing ink pos¬ 
sesses this quality to a marked degree, it being practically 
impossible to remove it from paper without destroying the 


394 


paper itself, but it is manifestly impossible to get this in 
a form suitable for use with a pen in ordinary writing. The 
inalterability of printing ink depends upon the fact that the 
coloring matter used (in the black ink) is finely divided car¬ 
bon which resists the bleaching action of all chemical agents, 
and upon its power of penetrating the fibre of the paper 
deeply as a result of the oils used in its manufacture. 
India and Chinese inks will not resist a solvent which will 
soften and dissolve the gum with which they are mixed. 

The use of some substance which will, when dissolved 
in the ink, impart to it sufficient density to hold the coloring 
matters in solution is an absolute necessity, with inks where 
the color depends upon the presence of a gallate or tannate 
of some iron salt. These compounds are not soluble in the 
true sense of the word, but are really insoluble matter in a 
finely divided state and unless some form of soluble gum is 
dissolved in the mixture they will in time settle to the bot¬ 
tom of the container, leaving the liquid nearly colorless. 
For this purpose gum arabic, dextrin and sugar are the sub¬ 
stances most commonly employed. Of these the gum arabic 
is to be preferred as both dextrin and sugar interfere with 
the drying qualities of the ink and the latter also has a tend¬ 
ency to cause the product to ferment and become worthless. 

In addition to holding the coloring matter in suspension, 
the gum imparts the necessary “body” to the ink to make it 
work properly and also gives it more or less gloss on drying. 
When used in excess it interferes with the free flow of the 
liquid from the pen and makes it difficult to produce fine 
lines in writing. 

Another essential feature of a good ink which is not in¬ 
cluded in the list given in the preceding paragraph, is that 
it should not exert a corrosive action on the pens with which 
it is used. Such an action generally indicates that there is 
too large an excess of free acid in the product. 


395 


It is also important that something in the nature of a 
preservative be used to prevent fermentation or moulding 
of the ink. Unless this is done, trouble is almost certain to 
occur sooner or later from one or both the above causes. 
Of the available substances for this purpose we may men¬ 
tion carbolic acid, boric acid, salicylic acid, benzoate of 
soda, etc. Bichloride of mercury has also been recommended 
for the purpose, but while it would doubtless be effective, its 
poisonous nature furnishes a sufficient reason for declaring 
it unsuitable. Anilin inks seldom require the addition of any 
preservative, the anilins themselves, being coal tar products, 
acting as antiseptics and preventing either mould or fermen¬ 
tation. 

Black inks, which are the ones in most common use, may 
be roughly divided into two classes, i. e., tannin inks and 
those produced without the aid of this substance. All of 
the older forms of ink, aside from the carbon varieties de¬ 
scribed above, contain tannin as an ingredient, and many of 
those on the market to-day depend upon the reaction be¬ 
tween this substance and the ferric iron salts for their color. 

When tannin is brought into contact with a ferric salt 
it will produce a color ranging from a greenish to a blue 
black, according to the substance from which the tannin 
is obtained. As a large number of. vegetable substances 
yield tannin, it is comparatively cheap to obtain and the 
inks made by the combination of this substance with the 
salts of iron are among the best forms of this useful product. 

The tannin of commerce is prepared chiefly from nut- 
galls. These are excressences occurring on a certain spedies 
of oak tree growing in Syria and Asia Minor, resulting 
from the puncture of the bark and the deposition of an egg 
by an insect. In obtaining the tannin the galls are powdered 
and extracted with ether in an apparatus designed especially 
for the purpose and so constructed as to prevent the loss 


396 


of ether by evaporation. By exposing the powdered galls 
to a damp atmosphere for two or three days a peculiar pro¬ 
cess of fermentation occurs by means of which the tannin 
is converted into gallic acid. This acid is also used quite 
largely in the production of inks, being similar in action to 
tannin, so far as its effect on the ferric salts is concerned, 
but unlike tannic acid, it does not precipitate albumen or 
glue from their solution. By heating gallic acid in a closed 
vessel to about 410° Fahr., is sublimes and forms what is 
known as pyrogallic acid or pyragallol, which gives a deep 
blue black color with ferrous salts. 

As the average manufacturer will not produce his own 
tannic acid or its derivative, but will obtain them through 
the drug trade, it will not be necessary to go farther into 
the process of preparing these. We will consider, therefore, 
the methods of producing inks containing these substances 
as an ingredient. 

Before taking up and discussing specific formulas, it 
should be stated that some manufacturers make use of the 
crude nutgalls instead of the acids derived from them, 
and a considerable number of the formulas given will re¬ 
quire the use of powdered galls in making them up. It 
must be kept in mind, however, that whatever effects are 
obtained from the use of nutgalls are due entirely to the 
tannin they contain. 

In 1899, the State of Massachusetts adopted a standard 
for inks to be used on all State Records, basing their re¬ 
quirements upon the following formula: 


Pure Dry Tannic Acid 

23.4 parts by weight 

Crystal Gallic Acid 

7.7 “ 

.. »4 

Ferrous Sulphate 

30 “ 

<< U 

Gum Arabic 

10 “ 

a a 

Diluted Hydrochloric Acid 

25 “ 

U ti 

Carbolic Acid 

1 “ 

u ft 


397 


Water sufficient to make up the mixture at the tempera- 
ture of 60° Fahr., to the volume of 1,000 parts by weight 
of water. 

The law does not require the exact formula as given 
above to be followed in manufacturing the inks submitted for 
approval but requires that they be gallo-tanate of iron inks, 
not inferior in any essential quality to one properly prepared 
by the formula above, using ingredients of the quality de¬ 
scribed by the .United States Pharmacopia. 

All inks are submitted to the following tests, the com¬ 
parison being made with the standard ink described above. 

1. A fluid ounce allowed to stand at rest in a white glass 
vessel, freely exposed in diffused daylight for two weeks to 
the light and air, at a temperature of 50° to 60° Fahr., pro¬ 
tected against the entrance of dust, must remain free from 
deposit upon the surface of the ink or on the bottom and 
sides of the vessel. 

2. It must contain no less iron, and must have a speci¬ 
fic gravity of 1.035 to 1.040 at 60° Fahr. 

3. It must develop its color as quickly. 

4. After a week’s exposure to diffused daylight the 
color must be as an intense a black when used upon the 
standard record paper, and it must equally resist changes 
from exposure to light, air, water or alcohol. 

.5. It must be as fluid, flow as well, strike no more 
through the paper, nor remain more sticky immediately after 
drying. 

In a letter from the Commissioner of the Public Records 
of the State of Massachusetts, it is stated that different 
amounts and kinds of coloring matter may be added to make 
the ink agreeable for use and darker than the ink made 
according to the formula given, provided they have no bad 
effect upon the ink itself. 

The above formula and description of tests are given 
for two distinct purposes. The first is. that a formula that 


398 


has been accepted by so important a commonwealth as a 
standard of quality, after exhaustive research and experi¬ 
ment, must of necessity be a most valuable one, and the 
second is that the tests described will enable the manufac¬ 
turer to compare his product with any particular ink which 
he may select as the standard of quality he wishes to attam 
by simply applying them to both his own and his competi¬ 
tor’s product. 

In making an ink from the formula given the following 
procedure is recommended: 

Dissolve the tannic and gallic acids in 200 parts of water, 
adding the hydrochloric acid (Acidum Hydrochloricum Di- 
lutum U. S. P.) to the solution. Dissolve the ferrous sul¬ 
phate (copperas) in 200 parts of water, adding this solution 
to the one previously made. Dissolve the gum arabic in 
200 parts of water and mix with the other solutions. Lastly 
add the carbolic acid and sufficient water to bring the fin¬ 
ished product up to the required quantity. 

The following formulas may be accepted as typical of 
those in which nutgalls are used in combination with iron 
salts: 


I. 


6 pounds 
4 pounds 
4 pounds 
15 gallons 
2 drams 


Nutgalls, in powder 
Ferrous Sulphate 
Gum Arabic 
Water 
Creosote 


A wooden cask or barrel forms the best container for 
this ink in the process of manufacture. Place the galls in 
powdered form in the barrel with sufficient water to cover 
them. Dissolve the ferrous sulphate and gum arabic separ¬ 
ately. Mix the solutions and add the creosote. Now pour 
this mixture slowly over the nutgalls, adding the remainder 
of the water, stirring constantly. Cover the barrel and allow 


399 


to stand for three weeks, stirring the mixture once or twice 
a day. Strain through muslin and put up in bottles. 


II. 


Nutgalls 

Ferrous Sulphate 
Gum Arabic 
Carbolic Acid 
Water 


66 pounds 
22 pounds 
19 pounds 
5 ounces 
125 gallons 


Mix according to the directions given for the preceding 
formula. 

The so-called blue black inks and writing fluids, i. e., 
those which appear blue when first applied to paper but 
soon change to deep black, are of the tanno-gallate or iron 
class. The change of color which occurs is due to the ab¬ 
sorption of oxygen from the air which converts the ferrous 
matter into ferric salt. The compounds of the ferric salts 
with tannin bearing materials are of deep black color and 
some attempts have been made to produce an ink which 
would be black when first written by using the iron in the 
ferric instead of the ferrous form, but it has been proven 
that while such inks give an intense black when first used, 
they gradually change to a brownish color and they do not 
penetrate the paper to as great an extent as do those in which 
the ferous salts are used, making it comparatively easy to 
erase them by means of chemical action. 

In some instances, the blue tinge of these fluids is in¬ 
creased by the addition of some one of the blue anilins or 
a solution of indigo carmine. This gives a stronger color on 
first using and as the iron portion is converted from the 
lower to a higher salt, the black color which results ob¬ 
scures the blue effect produced by the addition of these 
coloring matters. 

The researches of Dr. Lewis during the early part of 
the nineteenth century proved conclusively that an excess of 


400 


iron in gallo- tannate ink causes them to turn brown on ex¬ 
posure. Dr. Clarke at later date showed that the use 
of gallic acid instead of tannic acid would result in a 
richer color m blue-black inks. Aside from this advantage, 
inks containing gallic acid are less susceptible to fermenta¬ 
tive changes than those made from tannic acid. 

In producing gallic acid inks, this substance is sometimes 
used in its pure form and in others nutgalls are used in¬ 
stead, the conversion of gallo-tannic to gallic acid being 
brought about by the decomposition referred to in a previous 
paragraph as producing this effect. The method of bring¬ 
ing about this change is as follows: 

A vat is filled nearly to the top with coarsely powdered 
nutgalls and sufficient water is added to cover them. The 
vat is then covered for eight to ten days during which time 
a growth of mould occurs covering the entire surface of 
the mass. Further decomposition is prevented by the addi¬ 
tion of boiling water and the solution of gallic acid is 
drawn off through a stopcock at the bottom of the vat. This 
is combined with the iron salt in the desired proportion and 
forms an ink which for color and stability is unsurpassed. 

# Another form of ink which was formerly quite exten¬ 
sively used but which has now been largely superseded by 
inks made from the aniline colors, has as its basis logwood or 
rather the coloring matter extracted from this substance. 
This material (logwood) contains a coloring matter known 
as hematoxylin, which is soluble in water and imparts to it 
a dark red color. By the use of acids this may be changed 
to a crimson red and by combining it with iron salts a very 
dark blue black color is produced. The use of potassium 
chromate with logwood solutions also gives a black color. 
Runge gave the following very simple formula which he 
claimed would produce an ink which would keep indefinitely 
without precipitating, adhere firmly to paper, resist the 
action of acids and not corrode steel pens. 


401 


Prepare a solution of logwood by boiling 22 pounds of 
the finely rasped wood in enough water to make fourteen 
gallons concoction. Allow to cool and to each 1000 parts 
of this solution by weight add one part of chromate of potash, 
adding this gradually with constant stirring. Logwood inks 
usually have “body” enough that the addition of gum is un¬ 
necessary. Extract of logwood may be used in the above 
formula, if preferred, about three and one-half pounds of 
the extract being equivalent to 22 pounds of the wood. 

Some years ago, The Chemist and Druggist published a 
formula, claimed to be of Russian origin, and which pro¬ 
duces a most excellent ink. The formula follows: 

Extract of Logwood 25 drams 

Lime Water 25 ounces 

Hydrochloric Acid 5 drams 

Bichromate of Potassium 45 grains 

Carbolic Acid ' 45 grains 

Gum Arabic 1 ounce 

Distilled Water sufficient to make iy 2 pints 

In handling this formula it should be kept in mind that 
the British pint of 20 ounces is intended. 

Reduce the extract to coarse powder and mix with the 
lime water in a basin. Heat on a water bath until the ex¬ 
tract is dissolved, then add the acids and continue to heat 
for half an hour. Set aside to cool and decant the clear 
liquor into an earthenware jar. Add to it gradually, with 
constant stirring, the bichromate of potassium dissolved in 
ten ounces of water, then add the gum also dissolved in 
water and sufficient water to make up the required volume. 
This should be allowed to stand for several weeks before 
using. 

This ink is red on first using but gradually changes to 
black. By the use of four drams of hydrochloric acid and 
two drams of bicromate of potassium, a violet ink will be 
obtained. 


402 


Many of the inks now on the market are produced from 
the anilin or coal tar colors. These are very simple to make 
but have the disadvantage of being somewhat deficient in 
lasting qualities. They are unsuitable to record work or 
other uses where the preservation of the writing for many 
years is desired, but for ordinary correspondence or school 
work answer every purpose. 

These inks are made by dissolving any desired water- 
soluble anilin color in water in sufficient quantity to give 
the color desired and adding the proper amount of gum solu¬ 
tion. The following formulas are typical: 


Black Aniline Ink. 

Nigrosin 
Gum Arabic 
Hot Water 
Cold Water 
Carbolic Acid 

Dissolve the nigrosin in the hot water and the gum 
arabic in the cold water. Mix the solutions and add the car¬ 
bolic acid. 


H 

2/2 

1/2 

y 2 

10 


ounce 

drams 

pints 

pint 

drops 


Red Ink. 

Eosine 90 grains 

Water 1 pint 

Gum Arabic 1/4 drams 

Dissolve the gum arabic in four ounces of water, dis¬ 
solve the eosine in the remainder of the water and mix the 
two solutions. 


Blue Ink. 

Water Blue Anilin 1*4 drams 

Gum Arabic 1^4 drams 

Hot Water 1*4 pints 

Cold Water J4 pint 

Disolve the aniline in the hot water and the gum arabic 
in the cold water and mix the solutions. 


403 


Nearly everyone is familiar with the story of the Paul 
Brothers and their famous violet ink, by selling the secret 
of which they are said to have amassed a fortune of sev¬ 
eral hundred thousand dollars. This formula has been ad¬ 
vertised and sold at prices ranging from one dollar upward 
by several different parties during the past ten years. The 
‘‘secret” consists simply of dissolving one ounce of methyl 
violet anilin in two gills of hot alcohol and adding water 
sufficient to make a gallon. This gives a fine violet colored 
ink which may be improved by the addition of six drams 
of gum arabic to give it “body.” 

Althought most of the colored inks on the market are 
simply solutions of anilin it may prove interesting to know 
the formulas used in preparing these from other substances. 
By colored inks, I refer to all others than black. 

A fine carmine ink may be made as follows: 

Carmine No. 40 3 drams 

Ammonia Water 1 ounce 

Water 1 pint 

Mix the ammonia with four ounces of water, dissolve 
the carmine in this mixture and add the remainder of the 
water. A little gum solution may be added if desired. 


Fuschine (Magenta) Ink. 

Fuschine 
Gum Arabic 
Alcohol 
Water 


2 drams 
5 drams 
10 drams 

% 

12*4 ounces 


Dissolve the fuschine in the alcohol by gentle heating, 
dissolve the gum arabic in the water and mix the solutions. 
A little carbolic acid or salicylic acid may be added to pre¬ 
serve it. 


Fine Blue Ink. 

Indigo Carmine 5 drams 

Gum Arabic 2*4 drams 


404 


Water 10 ounces 

t 

Salicylic Acid 10 grains 

Dissolve the gum in the water, add the indigo carmine 
and stir until entirely dissolved. Then add the salicylic acid 
which has been dissolved in a little alcohol. More or less 
water may be used to give any desired color. 

Copying inks are simply ordinary ink to which has been 
added some substance which retards its drying to such an 
extent that one or more copies of the writing may be taken 
by pressing the written sheet in a copying press with damp¬ 
ened copying paper. The substances usually added to inks 
to give them copying properties are sugar, dextrin, glucose 
or glycerin. 

Any of the formulas for anilin inks given above will 
make excellent copying inks by the addition of one ounce of 
sugar or half an ounce of glycerin to the pint. These quan¬ 
tities may be varied to suit your own individual ideas of 
the proper qualities of an ink of this class. 

By adding three or four ounces of glycerin to a pint of 
ink, a product will result which will admit of the taking 
off copies on dry paper. The writing should not be “blotted" 
and the copy taken as soon as posible after it is completed. 
The written sheet is placed in the press with the copying 
paper in the same manner as when making “wet" copies 
except that the damp cloth is not used. 

Ink powders are always in demand and form an excellent 
article for a mail order proposition. While the ink result¬ 
ing from these powders is not usually of as fine quality as 
that made by the other formulas given, a very good grade 
of ink will result from the use of the following: 

Blue Black Ink Powder. 

Nigrosin 1 ounce 

Soluble Blue or Water Blue Anilin 2 ounces 

vSalicylic Acid 15 grains 


405 


Dextrin * \ x /i ounces 

Mix all well together. 

To use, dissolve in hot water. The above quantity is 
enough for about one to two gallons of ink according to the 
color desired. A very little experiment will show you 
how much to put in a package to make a pint or quart of 
ink of the desired shade. 

This ink will not mould and is a very superior quality, 
working well with either ordinary or fountain pen. 


Blue. 


Water Blue Anilin 
Dextrin 

This may also be made with, 
Soluble Prussian Blue 
Dextrin 


1 dram 
5 drams 

1 dram 

2 drams 


1 dram 
4 drams 

1 dram 
1 dram 

To use, dissolve in hot water. 

They are usually put up in packages sufficient to make 
a pint of ink, which requires from a teaspoonful to a table¬ 
spoonful of the powder. 


Green. 

Green Anilin 
Dextrin 

Red. 

Eosin 

Dextrin 


INK ERASING COMPOUNDS. 

In dealing with the subject of inks, it is stated that the 
production of an ink which is proof against the action of 
all chemicals is an impossibility. Practically every coloring 
substance known to science can either be bleached or re¬ 
moved from the surface on which it is deposited and this 
is particularly true of these colors when used in aqueous 
solutions, i. e., dissolved or suspended in water, as is nec¬ 
essary in the case of inks to be used with a pen. 


406 


The inalterability of printer's ink and the cancelling inks 
used by the Postoffice Department in the cancellation of 
stamps does not depend so much on the nature of the color¬ 
ing material as it does upon the medium in which this is 
suspended. In both cases, the vehicle is of an oily nature 
and penetrates the paper upon which it is used to a consid¬ 
erable depth. The coloring matter used in these inks is 
generally carbon, in the form of lampblack, and as stated 
in the discussion of Indian or Chinese inks, no chemical 
reagent possesses the power of bleaching this material. 
However, unless this is combined with an oily base, it can 
be quite readily washed off the surface of the paper to 
which it is applied, and as oily substances do not provide 
a suitable material for use in inks to be used with a pen, 
there is little opportunity of profiting by the inalterability 
of carbon in the production of an indellible writing ink. 

Probably black anilin and the salts of vanadium come 
nearest to furnishing a chemical-proof ink, but the former 
does not bear the action of light kindly and the latter are 
considerably more expensive than the other materials 
generally employed in ink making, so that inks compounded 
from these materials, practically considered, are not entirely 
satisfactory. 

Ink erasers may be divided into two distinct classes, 
viz: Those which remove the ink mechanically, and those 
which destroy its color by chemical action. Under the first 
head may be included such products as the ordinary erasers 
composed of a mixture of India rubber or some similar 
material with powdered pumice stone, and those powders 
in which pumice or some similar abrasive substance is an 
ingredient. With this class of products, this work has 
nothing to do, only those compounds which destroy the 
color of the ink by chemical action coming within our 
province. 


407 


Practically the only two bleaching materials available 
for this work are oxygen and chlorine, and it is to the 
latter that most of the commercial ink erasers owe their 
effectiveness. Chlorine destroys nearly all known coloring 
materials when brought into contact with them in the 
presence of moisture and those erasing compounds con¬ 
taining available chlorine will be found most satisfactory in 
use. 

The iron gallo-tannate inks, i. e., those made from 
nutgalls combined with an iron salt, may be bleached with 
a solution of oxalic acid, which should be of about ten 
per cent, strength. This chemical turns an ink made from 
logwood and potassium bichromate to a violet color, one 
made from logwood and copper sulphate will be changed 
to an orange yellow; resorcinol ink will become bright 
red when acted upon by this acid, while anilin inks are 
practically unaltered by it. By reason of its different 
action on various coloring materials, oxalic acid is a very 
useful reagent in determining the nature of any particular 
ink whose composition we desire to know. 

Chlorine is a gas of a greenish color which is readily 
absorbed by water, and forms with it what is known as 
chlorine water. The gas is generally obtained by acting 
upon common salt with sulphuric acid in the presence of 
manganese dioxide. The sulphuric acid attacks the salt 
(sodium chloride, NaCl.) displacing the hydrochloric acid 
and forming with the sodium, sodium sulphate. The liber¬ 
ated hydrochloric acid reacts upon the manganese dioxide, 
the hydrogen of the acid combining with the oxygen of the 
manganese salt, thus freeing the chlorine of the acid (hydro¬ 
chloric acid = HC 1 .) Chlorine water is a very unstable 
substance and, as it is evident that a fresh portion can 
not be conveniently prepared each time it may be needed 
for use. some other method of obtaining this gas must be 


408 




devised if we are to make use of it in a commercial ink 
erasing compound. 

For this purpose, chloride of lime, sometimes called 
bleaching powder, is the most available source of chlorine. 
In order to release the combined chlorine of this salt, we 
must use some acid which possesses a greater affinity for 
the lime than does the chlorine. There are a number of 
acids which meet this requirement, acetic and citric being 
the most suitable forms for use in an erasing compound. 

It will be evident that if we mix the acid with a solution 
of chloride of lime that the mixture will soon become 
useless, owing to the loss of chlorine. For this reason, the 
one-preparation ink erasers sometimes sold are of little 
value. A common formula directs the addition of acetic 
acid to a solution of chloride of lime and while this mix¬ 
ture is active enough when first made, after a few hours it 
loses its erasing properties and becomes worthless. It 
follows, therefore, that the only satisfactory method of 
producing an ink erasing compound will be to put up the 
two chemicals used in different bottles, mixing them on the 
paper in use. 

The most satisfactory formula for an ink eraser that 
I have ever found is as follows: 

Preparation No. 1. 

Citric Acid 2 ounces , 

Water 1 pint 

Mix and dissolve. 


Preparation No. 2. 

i 

Chloride of Lime 6 ounces 

Water 1 pint 

Mix in a bottle provided with a closely fitting stopper, 
and set aside for a week, shaking frequently during this 
time. Decant the clear liquid for use. 

Put these up in separate bottles provided with glass 


409 


stoppers. In use, the writing to be erased is moistened with 
solution No. 1, letting it remain on the writing for a 
minute or two. Now absorb anv excess with a clean white 
blotter and apply a drop of No. 2. With most inks the 
bleaching effect will be instantaneous. After the w r riting has 
disappeared, apply clear water and absorb with the 
blotter, repeating this until all traces of the chemicals have 
been removed from the paper. If a yellow stain remains 
on the paper, it indicates that the chloride solution is too 
strong. 

In applying the solutions do not rub the paper, but apply 
with a glass rod or the tip of a penholder, just touching 
the solution on the writing. The small perfume sample 
bottles, having a glass stopper with a glass rod attached 
extending into the bottle, will be found a very desirable 
container. The corks should never be mixed but always 
returned to the bottle from which they were taken. 

All blotters used should be perfectly clean, and only 
white ones used, as the colored blotters sometimes stain the 
paper when coming in contact with the chemicals. 

There is on the market, a so-called ink erasing pencil, 
consisting of a tightly rolled piece of blotting paper, satu¬ 
rated with a strong solution of citric acid. This is 
moistened and dabbed on the writing to be erased, and 
then a drop of chloride of lime solution applied. The effect 
is the same as when the chemicals are used in separate 
solutions. 

So-called indellible inks, made from nitrate of silver 
may be bleached by the action of potassium cyanide. 

SHOE POLISHES. 

There is no line of specialties which has given the 
amateur manufacturer more trouble than have shoe polishes, 
and no trade secret has ever been more closely guarded 
than the formulas used in the production of this class of 


410 


specialties, by their possessors. Of formulas for shoe 
polishes there is no lack, indeed, the trade journals seem 
to have been competing with each other to see which could 
offer the greatest variety, and almost without exception 
these formulas have been valuable principally as examples 
of the extremes of ridiculousness to which people can go 
in attempting to explain something which they do not 
understand themselves. 

There is but little mystery about the composition of the 
older forms of shoe polishes—the polish of our boyhood 
days—which was softened up with a generous allowance of 
saliva, applied with a dauber and then rubbed with the 
other side of the brush until it bore a close resemblance to 
the surface of a steam boiler, rejoicing in the recent appli¬ 
cation of a coat of asphaltum paint. The very odor of 
this polish proclaimed the fact that it consisted principally 
of a cheap grade of molasses, and the after effect of 
the majority of these compounds, as evidenced in bursting 
seams and cracked leather, told all too plainly of the rather 
lavish use of sulphuric acid. 

In fact these polishes contained little else than cheap 
molasses, mixed with boneblack, reduced with sulphuric 
acid. Some of them were improved by the addition of an 
oil, generally fish oil, and vinegar appears conspicuously 
as an ingredient in the specifications of several patents 
which were taken out on this class of mixtures. 

The use of sulphuric acid in these polishes may appear 
rather strange to some persons, but when used judiciously, 
it is a most excellent addition. Bone-black, consists of tri¬ 
calcium phosphate and calcium carbonate and in its crude 
form is not adapted to use in a shoe polish. When this 
material is subjected to the action of sulphuric acid, it is 
decomposed into calcium acid phosphate and calcium sul¬ 
phate, the reaction reducing the material to extremely fine 
particles which may be intimately mixed with the molasses, 


411 


forming the base or vehicle of the blacking or polish. In 
fact, when the decomposition of the bone-black occurs after 
it has been mixed with the molasses, the resulting salts 
are intimately combined with the base and the mixture will 
take a much higher polish than could be obtained with the 
coloring material in its coarser form. 

If the quantity of sulphuric acid is not in excess of that 
which will be neutralized by the bone-black used, it can do 
no possible harm, but as this is a rather cheap material, 
some manufacturers evidently did not take the trouble to 
measure it but simply dumped in what they supposed would 
be enough to do the work, and we must admit that it did 
do it in a most effective manner to the great profit of the 
shoe manufacturers and dealers. 

The following formula is typical of all this class of 
polishes, and may be interesting by way of contrast with 
the more modern forms of this specialty: 

Bone-black (Ivory-black) 4 pounds 

Molasses 2 pounds 

Fish Oil 1 pound 

Sulphuric Acid 1 pound 

Water 2 pounds 

Mix the bone-black thoroughly with the oil, then com¬ 
bine this with the molasses, mixing until the whole forms 
a smooth paste. Mix the sulphuric acid with the water, 
adding the acid to the water slowly to avoid accidents, 
and stir this solution thoroughly into the mixture of bone- 
black, etc. The mixture will effervesce and considerable 
heat will be produced, and it should be allowed to stand, 
with occasional stirring until the action between the bone- 
black and the acid is complete. Then stir well and if the 
paste is too thick, thin out with a little vinegar. 

A modified form of this blacking, approaching more 
nearly the modern forms of shoe polish, is made as follows: 


412 


Bone-black 
Molasses 
Sulphuric Acid 
Caustic Soda 
Fish Oil 
Water 


10 parts 
10 parts 
5 parts 
4 parts 
20 parts 
Sufficient 


Mix the bone-black with the molasses and add the acid 
to the mixture, allowing to stand with occasional stirring 
until the action between the acid and the black has ceased; 
dissolve the soda in a small amount of water, add the oil, 
and boil until a smooth soap is formed. Now add the first 
mixture to the second, a little at a time with constant stir¬ 
ring, until a smooth paste is formed, adding water if nec¬ 
essary to give the desired consistence. 

While these formulas are interesting from a chemical 
standpoint, there would be little use of attempting to market 
a blacking made from either of them. It is with the more 
modern forms of polishes that we should concern ourselves 
—the kind that are rubbed lightly over the shoe and then 
polished with a soft cloth. 

In attempting to guess out the secret of these up-to-date 
polishes, most investigators have overreached themselves 
and given far too complex formulas. Essentially, modern 
paste polishes are emulsions of wax and turpentine, with 
soap, colored with an anilin dye and sometimes containing 
a little lampblack to intensify the color. 

The exact proportions of these materials very with 
almost every manufacturer. In order to obtain a perfect 
shoe polish, some experiment is always necessary and it 
is always advisable to make up small lots of the polish at 
a time until the exact method of manipulation is thoroughly 
understood. 

The basis of most paste polishes at the present time is 
beeswax. Sometimes some carnauba wax is used to give 
hardness to the polish and my own experience convinces 


413 


me that a higher polish can be obtained where this ingred¬ 
ient is present. The turpentine in the polish serves to keep 
it soft and allow it to properly penetrate the leather while 
the soap gives the necessary easy rubbing qualities. Know¬ 
ing these points, it is easy to modify any given formula so 
as to meet our particular requirements. If, for instance, 
the gloss obtained is not high enough, it indicates that more 
wax should be used; if the polish dries out too rapidly use 
more turpentine; if it rolls under the fingers or dauber 
when applying use more soap, and so on. 

Some manufacturers lay considerable stress on the ab¬ 
sence of turpentine and acid in their polishes. There 
is no reason why any acid should be used in any of this 
class of pastes, but I have found the polishes in which tur¬ 
pentine is used to be more generally satisfactory than the 
ones where it is omitted. One or two samples which have 
come to my attention were simply emulsions of beeswax and 
carnauba wax with soap and water, colored with an anilin 
dye, while another sample contained resin oil in place of 
turpentine. Some manufacturers add gum arabic to their 
polishes with a view to obtaining a better lustre. 

Instead of using commercial soap in the production of 
a shoe polish, it is sometimes advantageous, especially where 
the work is done on a large scale, to make use of cotton¬ 
seed or some similar oil with sufficient caustic soda to 
saponify it, thus forming the soap during the process of 
manufacturing the polish. In such cases, the boiling must 
be continued long enough to completely saponify the oil, 
as the presence of a free oil of any kind will have a tendency 
to destroy the lustre of the polish. Experiments with gly¬ 
cerin as an ingredient of this class of products, with a view 
to preventing the too rapid drying of the paste, seem to 
indicate that this material exerts the same action as the 
free oil, in the way of preventing a high polish being 
obtained. 


414 


The selection of an anilin color to be used in these 
polishes is a matter of considerable importance, as some 
of the anilins on the market will not stand the action of an 
alkali. By taking this matter up with the firms mentioned 
in the Sources of Supply section of the Appendix, as 
dealers in anilin colors, stating that you require a black 
anilin which will resist the action of alkalies, it will be easy 
to obtain the right kind of coloring material. 

The following formulas have been productive of excel¬ 
lent results in my hands and I believe they will be found 
entirely suited to the needs of anyone desirous of marketing 
a high grade shoe polish: 

I. 


Beeswax 

Ceresin 

Carnauba Wax 
Turpentine 
Yellow Soap 
Oil-soluble Black Anilin 


1 pound 
1 pound 
6 ounces 
3 pints 
6 ounces 
Enough to color 
Sufficient 


Water 

Shave the soap and dissolve in the smallest possible 
quantity of water by means of heat, melt the waxes together, 
add the turpentine and stir well, then add the anilin dye 
and stir in the soap solution, continuing to stir until cold. 
The consistence of the paste may be varied by using more 
or less turpentine and water. 


II. 


Ozokerite 

5/2 

ounces 

Ceresin (yellow) 

2 

pounds 

Carnauba Wax 

5^2 

ounces 

Beeswax 

11 

drams 

Oil of Turpentine 

4 

pints 

Lampblack 

2 

pounds 

Oil-soluble Black Anilin 

y 2 

dram 


\ 


415 


Melt the first four ingredients, add the turpentine and 
stir well; then thoroughly combine the mixture with the 
coloring materials. 

Formula No. 2 originally appeared in the Pharmaceutical 
Journal and yields an excellent product. Some little ex¬ 
planation of the nature of some of the ingredients called 
for, may prove interesting to those unfamiliar with them. 
Ozokerite, is a mineral earth wax occurring naturally in 
Eastern Gallacia, the Caucausus oil fields and in Persia. 
Deposits have also been found in Utah. It corresponds, 
closely in composition with paraffin, but contains a larger 
percentage of oily matter. It sells at twenty to twenty-five 
cents per pound. . Ceresin, is refined ozokerite, and ap¬ 
pears as yellow ceresin, closely resembling beeswax in 
appearance and white or bleached ceresin, corresponding 
nearly to white wax. The cost is from twenty to thirty 
cents per pound. Carnauba wax, is the product of a tree 
growing in some parts of South America and is an ex¬ 
tremely hard substance, having a melting point of 185° 
Fahr., and in addition to its use in polishes is largely used 
in the production of candles and forms one of the ingred¬ 
ients of phonograph records. It sells at retail at from 
forty-five to sixty cents per pound. The other materials 
are too well known to require any explanation. 

The foregoing formulas and explanation will be suffi¬ 
cient to enable any person of average ability to produce a 
satisfactory paste shoe polish. By varying the proportions 
of the different ingredients used, a paste of almost any 
desired consistence and working quality may be had. Where 
the turpentine is omitted, it is necessary to use a larger 
proportion of soap, soft or green soap sometimes being 
substituted for the curd (hard) soap called for in formula 
No. 1. 

Liquid polishes are simply varnishes, consisting of 
various gums, etc., dissolved in some volatile solvent. A 


V 


416 


good liquid blacking must dry quickly and not only give a 
high gloss but also leave an elastic or pliable surface so as 
not to crack or scale off or cause cracking of the leather. 
The material most often used as a glossing agent is shellac, 
but this substance is so brittle that something must be added 
to give it flexibility and elasticity. Copal, sandarac, resin, 
and various other materials also enter into the composition 
of these polishes. Resin is of little value on account of the 
extreme brittleness of this material. The use of resin oil 
combined with other materials in proper proportions gives 
a polish of good quality. 

India rubber has also been utilized in the manufacture 
of liquid polishes, and possesses some value on account of 
its waterproof qualities. Tannin or tannic acid also enters 
into the composition of several polishes. 

As a solvent, alcohol is the most suitable. For the 
highest grades of liquid shoe dressings, 95% pure grain 
alcohol is used, but in most of the cheaper products, wood 
alcohol is used. This does not give as good a polish and 
injures the leather more than grain alcohol would, however, 
the cost of grain alcohol is an almost insurmountable objec¬ 
tion to its use. Gasoline, benzol, and petroleum ether have 
also been used as solvents but are not to be recommended. 

Advantage is sometimes taken of the property of dis¬ 
solving in water in the presence of an alkali, possessed by 
shellac, to obtain a fairly good liquid dressing at a low 
price. In making these the shellac is boiled in water to 
which has been added ammonia, borax or soda in sufficient 
quantities to dissolve the gum. The coloring matter is then 
added, together with a little glycerin or oil to give flexibility 
and any desired perfuming material. 

Turpentine and resin oil seem to hold first place in the 
line of materials for imparting elasticity and flexibility to 
the alcoholic solutions of shellac. The latter is probably 
better than the former, but a polish containing resin oil will 


417 


not dry as quickly as one in which turpentine is used. 
Sometimes drying oils as linseed and castor are used. 

In preparing liquid polishes, it should be kept in mind 
that the thinner the liquid, so long as it possesses the 
requisite coloring and covering power, the better, as the 
use of a heavy varnish is almost certain to crack the leather. 
Some of the polishes on the market, which give the appear¬ 
ance of patent leather on any surface to which they are 
applied cannot be too strongly condemned. Their use is 
ruinous to the leather and unless the shoes are carefully 
washed in wood alcohol to remove the old coating each time 
the liquid is applied, two or three applications will give a 
rough, crackly looking surface which is anything but attrac- 
tive. 

The following typical formulas illustrate the methods 
of preparing these polishes and the proportions of the 
different ingredients may be varied within any reasonable 
limits to meet particular conditions or requirements. 

I. 

Shellac 1 pound 

Ammonia (16 deg.) 8 ounces 

Water 40 ounces 

Glycerin 2 ounces 

Anilin Black enough to give the desired depth of 
color 

Boil the shellac with the water and ammonia until it 

is dissolved, adding a little more ammonia if necessary to 
complete the solution. Remove from the fire, dissolve the 

color in the liquid and mix with the glycerin. 

Then add water enough to make two gallons. If wanted 
thicker, use more shellac. 

II. 

Shellac 8 ounces 

Alcohol 28 ounces 


418 


Yellow Laundry Soap 
Glycerin 

Analin Black (spirit soluble) 
Water 


2y 2 ounces 
y 2 ounce 
J /2 ounce 
6 ounces 


Dissolve the shellac in one pint of alcohol; shave the 
soap and dissolve in a mixture of the water and two ounces 
of alcohol by means of heat ; dissolve the anilin black in the 
remainder of the alcohol; mix these two solutions and add 
the glycerin. Mix well, letting stand for several (fays before 
bottling. 


III. 

Alcohol 

Shellac 

Turpentine 

Black Anilin (spirit soluble) 


50 parts 
7 parts 
2 parts 
1 part 


Dissolve the shellac and the anilin in separate portions 
of alcohol, mix and add the turpentine in small portions, 
shaking or stirring well after each addition. 


\y 2 parts 
1 part 


IV. 

Alcohol 50 parts 

, Shellac 9 parts 

Sandarac 
Turpentine 

Black Anilin (spirit soluble) 1 y 2 parts 

Dissolve the shellac and sandarac in alcohol; dissolve 
the color in another portion of the alcohol, mix these solu¬ 
tions and add the turpentine. The addition of a small 
quantity of castor oil to the above formula (about 10 to 15 
drops to each pint) will be found an improvement. This 
should be mixed with the solution of shellac,.etc., before 
adding the coloring solution. 

For other colors than black, bleached shellac is substi¬ 
tuted for the orange shellac used in black polishes, and the 
desired anilin color added. In making russet and tan paste 


419 


polishes, the base is the same as in making the black, the 
only difference being in the color used. The anilins offer 
variety enough to meet all requirements in the way of 
coloring matters. 

White Shoe Dressing. 

The popularity of white canvass shoes has necessitated 
the production of some dressing which will clean them when 
soiled and keep them white. Various formulas have been 
offered, from time to time, for this purpose, but I have 
found the following the most satisfactory: 

Bleached Shellac 8 ounces 

Borax \y 2 pounds 

Hot Water 1 gallon 

Dissolve the borax in the water and boil the shellac in 
the solution until it is entirely dissolved. Strain and add 

pipe clay or fine prepared chalk until a creamy liquid is 
obtained. The clay or chalk should be in the finest possible 
powder. 

For other colors than white, dissolve the proper colored 
anilin in a little alcohol and add to the mixture. For example, 
a grey or drab color may be had by using a little black 
anilin with the white dressing, a brown with bismark brown 
or a mixture of red and black, etc. 

In use, the shoes are first dried thoroughly and all mud, 
etc., removed with a stiff brush. Then one or more coats 
of the dressing are applied with a sponge and allowed to 
dry. Before using, the shoes are brushed with a clean dry 
brush. 

FIRE EXTINGUISHERS. 

The most popular form of Fire Extinguisher at present, 
is a tube filled with a powder, which is to be thrown on the 
fire to be extinguished. The principle on which these de¬ 
pend is the use of a powder which when heated evolves 
carbonic acid in sufficient quantity that when it settles 


420 


around the base of the flame by virtue of its high specific 
gravity, it shuts off the supply of oxygen, thus extinguishing 
the fire. 

Numerous formulas have been given from time to time 
for such powders, but as we conie to compare these with the 
results of analysis of the commercial powder extinguishers 
on the market, we cannot help noting the wide discrepancy 
between the published formulas and the composition of the 
powders now being sold. Many of the published formulas 
call for the use of such materials as chloride of lime and 
salt, which are entirely unsuited for this use, on account of 
their tendency to absorb moisture from the atmosphere and 
become caked or hardened in the tube to such an extent 
that they become useless. 

Most of the commercial forms of powder extinguishers, 
contain nothing else than bicarbonate of soda, colored with 
ochre or some similar material to^disguise their real compo¬ 
sition. Probably nothing better than this material could be 
found and its cheapness together with the ease with which 
it may be obtained make it the most suitable substance for 
the purpose. 

Analyses of a dozen of the most widely known ex¬ 
tinguishing powders proves that they consist essentially of 
bicarbonate of soda mixed with iron ore (ochre) in pro¬ 
portions of from 81.2% to 97.5% of the sodium salt to 
19.8% to 2.5% of red or yellow ochre. One sample con¬ 
tained a little common salt, while another had about two per 
cent, of carbonate of ammonia and eight per cent, of phos¬ 
phate of soda, neither of which can be considered as an 
improvement. In a few of the powders some mineral sub¬ 
stance as barytes, was added, evidently with a view to over¬ 
coming any tendency to harden in the tubes. 

In making these extinguishers, the materials should be 
air-dried, not calcined, and put up in the tubes without 
packing too closely. If the materials are calcined, much of 


421 


the water present is driven off and the powders will absorb 
moisture from the air very readily. 

Directions for use, are to throw the powder into the 
base of the flame as violently as possible. The hotter the 
fire, the quicker the carbonic acid gas will be released and 
its effects produced. 

SWEEPING COMPOUNDS. 

These are designed to be used on floors in sweeping for 
the purpose of preventing the dust from rising. Most of 
those now on the market consist of sawdust, saturated with 
paraffin oil and mixed with sand or Portland cement to 
give it the necessary weight. Some of them contain an 
antiseptic ingredient, generally oil of eucalyptus. When 
colored, this is done by dissolving some oil-soluble anilin in 
the paraffin oil before mixing with the sawdust. 

The proportions of the different materials may be varied 
to suit any particular purpose for which the compound is 
intended, it being self evident that for use on carpets, much 
less oil should be used than where the compound is intended 
for use on wood floors. 

A general formula which may be varied to suit, is as 
follows: 


Dry Sawdust 

10 pounds 

Paraffin Oil 

2 quarts 

Paraffin Wax 

2 ounces 

Coarse Salt 

pound 

Oil Eucalyptus 

2 ounces 

Sea Sand 

4 pounds 

Anilin color 

Sufficient 


Warm the oil and mix it with the melted wax, dissolve 
the anilin color in the mixture, add the oil of ecalyptus and 
saturate the sawdust with the mixture. Then mix this thor¬ 
oughly with the salt and sand. 


422 


This gives the compound for rough wood floors. For 
use on polished floors and carpets the oil may be reduced 
to one quart or even a pint, to the above quantities of the 
other materials. 

WOOD DYES AND STAINS. 

The so-called varnish -stains now on the market consist, 
for the most part, of a good quality of varnish to which has 
been added sufficient oil soluble anilin to give the desired 
color. Anilins suitable for this purpose may be had from 
any of the large dealers in this class of materials and a little 
experience in blending these will enable anyone to produce 
a wide variety of colors. 

Exact formulas for the imitation of the different kinds 
of wood would require more space than can be devoted to 
the subject, therefore, it must suffice to say that the different 
red shades are used for cherry and mahogany, browns for 
walnut, and mixtures of brown and yellow for oak. For 
the darker colors, either more of the coloring material is 
used, or else the deep browns and blacks are judiciously 
combined with the other colors used. In using these colors, 
they should be dissolved in the smallest possible quantity 
of turpentine, and strained. Then add to the varnish, mixing 
well. 

A wide variety of wood dyes may be made by dissolving 
the different colored anilins in gasoline. If desired, a small 
quantity of stearm or paraffin may also be dissolved in the 
gasoline to give it body. These are used by applying with a 
soft flat brush to the wood, allowing to dry and then 
varnishing. 

The ordinary water soluble anilins also make fairly good 
wood dyes by dissolving in hot water and diluting until the 
desired shade is obtained. After applying to the wood, it 
is allowed to dry and then varnished. In cases where an 
extremely high finish is desired, the first coat of varnish 


423 


is rubbed down with pumice stone and a second coat applied. 
The so-called hard oil finish is excellent for use over these 


dyes. 

A fine imitation of walnut on soft woods may be obtained 
by using a hot solution of permanganate of potash in water. 
This liquid is a bright purple color, but when applied to 
wood, it soon forms a hydrated manganese oxide, of a deep 
brown color. 

For an ebony stain on wood, use the following: 

Tannin 4 ounces 

Sulphate of Iron 5 ounces 

Logwood Chips 8 ounces 

Boiling Water 2 pints 

Infuse until the color is extracted from the chips, and 
apply hot to the wood. Several applications will generally 
be required to give the desired dead black color. 

Two or three ounces of logwood extract may be used 
instead of the logwood chips, if preferred. 

Small wooden articles, boiled in this liquid and then given 
a coat of some good oil, as linseed, give an almost perfect 
imitation of genuine ebony. I have a set of violin pegs 
made from maple and colored in this manner, which have 
been used for several years without showing any change of 
color. 

For the Mission Stain, now used so largely, nothing is 
better than asphaltum varnish thinned out with turpentine 
or gasoline, and applied with a brush or soft cloth. 



424 


SECTION IX 


\ 


THE CARE OF RAW MATERIALS, AND 
FINISHED PRODUCTS. 


The proper preservation of the various raw materials 
entering into the composition of your products and of these 
products when finished is a matter of the utmost importance. 
One of the greatest sources of loss in any manufacturing 
industry is the deterioration of raw materials and finished 
products and lack of attention to those points is sure to 
result in much loss of profit from the added expense of raw 
materials and the loss of what would otherwise have been 
a marketable product. Aside from this, raw materials which 
have deteriorated in value and will not work well in any 
formula, and many times a formula is condemned as worth¬ 
less when the real source of the trouble lies in the use of 
ingredients, which have been allowed to deteriorate. 

Care should be taken to purchase only raw materials of 
the highest possible quality. As the average mixer is not 
in a position to test the quality of the materials he purchases, 
his greatest safeguard lies in buying only from firms of 
known integrity and established reputation. Should you, 
through any accident, obtain a lot of chemicals which are 
not up to the required standard of quality from such a firm, 
they will be only too glad to replace them with fresh goods. 

The stronger acids (sulphuric, nitric and hydrochloric) 
should always be kept in glass stoppered bottles and handled 
with the greatest caution. A drop of any of these falling on 


425 


the hands is sure to cause a painful burn and should it fall 
upon the clothing, a hole is the inevitable result unless it is 
promptly neutralized by some alkali, such as ammonia. For 
this reason, a bottle of ammonia water should always be kept 
within easy reach when handling any of these acids. Espe¬ 
cial care must be taken to prevent exposure of sulphuric 
acid to the air, as it will absorb sufficient moisture from the 
atmosphere to become much weakened in strength. Use is 
made of this peculiar hygroscopic property of this acid in 
drying gases by passing them over or through vessels of 
this acid. 

For most other materials- ordinary cork stoppers are 
suitable. These should be of good quality and of such size 
that they project sufficiently above the mouth of the bottle to 
admit of easy extraction. A cork which has been removed 
with any instrument as a knife or corkscrew, is likely to be 
rendered porous by this and cause the loss of the contents 
of the bottle which it is designed to protect. Have plenty of 
good quality corks of the various sizes which you are likely 
to use, at hand, and whenever a cork becomes in any way 
damaged, replace it with a new one. It is poor economy to 
allow a dollar's worth of raw material to be spoiled to save 
a cork, which at the most, would cost only a small -fraction 
of a cent, except in the extremely large sizes. 

Deliquescent salts such as carbonate of potassium, 
chloride of lime, etc., should always be kept in closely stop¬ 
pered bottles or cans with air tight covers. It is advisable 
to keep these in small containers, as the air which would 
occupy the portion of a large container from which the ma¬ 
terials have been used is sufficient to materially injure the 
quality of such chemicals. Chloride of zinc and the caustic 
alkalies, soda and potash, are other materials to which this 
also applies. 

Essential oils should always be stored in small bottles, 
with the corks securely sealed by dipping in melted paraffin. 


426 


If you buy in pound bottles, it is always advisable as soon 
as one is opened to fill the contents into bottles of two to 
four ounces capacity, sealing as directed above. This will 
insure their always being fresh when wanted for use. 

Some persons advise the addition of about four ounces 
of alcohol to each pound of oil as soon as opened. This is 
claimed to keep it from oxydizing by the action of the air 
but it is much safer to use the small bottles for any portions 
of a bottle which may be opened and not immediately used. 

Powdered herbs, barks, roots, etc., are best kept in 
tightly covered tin cans or boxes, although they may be kept 
in paper bags, if kept in a dry place. Where several kinds 
of materials are stored in one box or drawer, care should be 
taken that they are not of such a nature that one drug will 
absorb the odor of some other one. Certain materials very 
readily absorb odors with which they come in contact and 
it is easy to spoil several dollars’ worth of materials by care¬ 
lessness in this respect. 

Where several different kinds of materials are kept in a 
single box or drawer, it will be found a great convenience 
to place a card in the front of the drawer with a list of the 
contents written on it. The same purpose may be served by 
pasting a label with a list of contents on the front of the 
drawer. 

Finished products, should never be stored in a damp 
place. When packed in paper packages they will absorb 
moisture and even if in bottles, the labels will become mil¬ 
dewed and ruined in the experience. 

The best method of storing finished products is to place 
them on shelves in a dry room where the temperature will 
not rise above 60° Fahr. If the room can be darkened, so 
much the better. 

Special suggestions as to handling are given with several 
of the formulas throughout this work and those just men¬ 
tioned will cover most questions which are likely to arise 
in connection with this matter. 


427 


SECTION X 

HOME MADE APPARATUS. 


The equipment of a laboratory for manufacturing pur¬ 
poses is one of the subjects which always interests the 
would-be manufacturer. There is practically no limit to 
the amount of money which may be invested in the equip¬ 
ment of a laboratory, but on the other hand, quite an exten¬ 
sive business may be done in many lines with but very little 
equipment. If the mixer is “handy with tools’’ or can com¬ 
mand the services of someone who is, a large part of the 
necessary equipment for many lines of work may be devised 
extemporaneously. I trust that the following suggestions 
will aid many beginners in this line of work to provide them¬ 
selves with the necessary equipment at a very reasonable 
cost. 

For manufacturing purposes, some kind of a room is 
necessary. It should have fairly good light and if possible 
be provided with running water. This is not an absolute 
necessity but is a great convenience. 

The room need not necessarily be large, and in cases 
where a room is not available for the purpose a corner of a 
room used for something else may be separated from the 
rest of the room by a wooden screen or partition or even a 
curtain. Some means of obtaining heat is necessary and the 
kitchen range may be used for this or in case you don’t 
happen to have this useful piece of furniture a small gaso- 


428 


line or alcohol burner will answer every purpose. If your 
room is provided with gas, one of the small gas stoves or 
hot plates is advisable, connecting it to the light jet by means 
of flexible tubing. 

On one side of the room shelving should be arranged. 
For this use one inch stuff, making the shelves of any con¬ 
venient length and of various distances apart to accommo¬ 
date bottles of different sizes. These shelves may be easily 
put up by cutting two strips of the proper length for the 
ends and fastening cleats on these to support the shelves and 
then putting one or two slim nails or screws in the end of 
each shelf to hold the set securely together. Eight inches is 
deep enough for these shelves, and they may be even 
narrower if necessary. 

For a table I would suggest a stout kitchen table which 
may be had for about $1.50 to $2.00. These are equipped 
with two drawers and measure 2y±x4 feet in size. Then get 
a pine board ten inches wide and twelve feet long. Cut two 
pieces four feet long and two feet long. Nail or screw the 
short pieces on the ends of the table twelve inches from the 
back edge, letting them extend upward above the table. Then 
nail the longer pieces inside these so as to form two shelves 
running the entire length of the table. The first shelf 
should be fourteen inches above the table top and the second 
one flush with the ends of the short upright strips. 

Before putting the lower shelf in place, bore five one inch 
holes in the board nine inches apart and five inches from the 
front edge. These are for the purpose of holding funnels 
for filtering purposes, the receivers being placed on the table 
below the shelf. With this arrangement one can carry on 
filtering quite rapidly as five different liquids can be filtered 
at the same time or the entire lot of funnels may be used for 
different portions of the same liquid. Where more filtering 
room is needed cut some strips of one inch stuff three inches 


429 


wide and fifteen inches long. Fasten these to the under side 
of the lower shelf with ordinary carriage bolts so that they 
will swing back under the shelf when not in use. The bolt 
should be put in five inches from the end and a one inch hole 
bored in each end of the stick. Three of these placed under 
the shelf will make it possible to use eight filters at once. 

It is advisable to make one of these pieces lighter than 
the other and .bore a half inch hole in it instead of the 
one inch hole. This is for holding a small funnel where 
only a small quantity of a substance is to be filtered. 

Buy a sufficient number of six inch funnels to fill the 
holes provided and a package of filter paper of the proper 
size to fit these funnels when folded. This may be stored in 
the drawer of the table and the funnels may be stacked one 
inside the other and kept under the table when not in use. 

Such a table gives facilities for mixing and putting up the 
goods as the labels, etc., used may be kept in one of the 
drawers and there is plenty of room for bottling, labeling, 
etc., on the table. The top shelf of the table is useful for 
either materials in frequent use or for the finished products, 
while large bottles, jugs, etc., holding such materials as are 
purchased in quantities may be stored under the table. 

The arrangement of the shelves as described is to be used 
whenever it is possible to have the table in the center of the 
room as this admits working from both sides. Where it 
has to be pushed back against the wall on account of lack of 
room the shelves should be at one side of the table instead 
of in the center as described. 

Several pieces of rubber tubing one-fourth inch in dia¬ 
meter and three feet long fitted with a stop cock similar to 
that used on fountain syringe tubes should be provided. 
These are used for bottling purposes, placing the container 
on the top shelf and inserting the tube, forming a siphon. 
The flow of liquid may be started through the tube by 
exhausting the air with the mouth, or the tube may be filled 


430 


X 


with the liquid by means of a small funnel, when the liquid 
will flow continuously until shut off or until the contents of 
the container are exhausted. Whenever it is necessary to 
shut off the flow of liquid, simply close the stop cock. This 
method of bottling avoids the spilling of liquids or the neces¬ 
sity of using a funnel in filling the bottles. Where a gallon 
or more of a liquid is to be bottled, this arrangement will be 
found a great convenience. The rubber tubing should be 
thoroughly cleansed after using and for each distinct class 
of preparations a separate tube should be used, i. e., the 
same tube might be used for bay rum, hair tonics, etc., but 
should not be used for flavoring extracts. 

As stated elsewhere, the use of a narrow mouth pitcher 
affords a convenient method of pouring many preparations 
into bottles. 

For the manufacture of such products as are put up in 
lozenge form, as well as for the making of many forms of 
tablets, a convenient piece of apparatus consists of a smooth 
hardwood board, about 18 inches wide and provided with 
strong strips of wood along each side, of such a height as to 
permit the rolling pin which is used with it to touch the bot¬ 
tom, when the board is empty. For gauging the thickness 
of tablets, strips of wood similar to printer’s “furniture” are 
laid along the sides, close to the border strips. If it is desired 
to make tablets or lozenges, one-fourth inch in thickness, 
these strips of wood may be one-half inch wide and one- 
fourth inch thick. The mass is placed on the board and 
rolled out with the rolling pin, the inside strips insuring its 
being of the exact thickness desired. For cutting the tablets, 
use a small funnel, made of tin and having the smaller end 
of the exact size of the tablets desired. By this meth'od the 
tablets may be cut out very rapidly. The board should be 
of maple or walnut and securely put together with screws 
to prevent warping. Two strips fastened crosswise across 


t 


431 


the bottom of the “machine" will be found effective in pre¬ 
venting the bottom from warping. 

For the above description, I am indebted to Dr. F. W. 
McCannon of Des Moines, Iowa. 

As a moistener for gummed labels, I have found the 
following, which was described by a writer in The Drug¬ 
gist’s Circular some time ago, very effective: 

Take a flat tin box, either square or oblong in shape, and 
of any convenient size, and cut two notches in the ends. 
Make a wooden roller which will just fit the box in length, 
drive a nail in each end and place it inside the box. Fill 
the box about one-third full of water, and when it is desired 
to moisten a label, simply place the gummed side on the 
cylinder and revolve it so as to bring the wet surface in 
contact with the label. 

Your own ingenuity will suggest hundreds of other 
simple devices which will save time and be extremely con¬ 
venient. A few dollars expended in the production of simple 
apparatus of this kind will be found money wisely spent. 

SIGNS COMMONLY USED IN PRESCRIPTION 

WRITING. 


Sign 

Meaning. 

A or a. a. 

Of each 

Ad. 

To or up to 

Ad. lib. 

At pleasure, or as much as desired 

Aq. bull. 

Boiling water 

Aq. dest. 

Distilled water 

Aut. 

Or 

Bis. in d. 

Twice a day 

Cong. 

A gallon 

Cort. 

Bark 

Cum or c. 

With 

Dil. 

Dilute 

D. in p. aq. 

Divide into equal parts 


432 


Et. 

And 

Ext. or Extr. 

Extract 

Fiat. 

Make 

Gtt. 

Drop or drops 

Liq. 

A solution 

Infus. 

An infusion 

M. 

Mix 

Non. 

Not 

No. 

Number 

O. 

A pint 

P. a. e. 

Equal parts 

q. s. 

A sufficient quantity 

9 

Take 

s. s. 

A half 

Sig. 

Mark thou, or write upon 

t. i. cl. 

Three times a day 

Tinct. 

Tincture 

3 

Scruple or scruples 

5 

Dram or drams 

3 

Ounce or ounces 

lb 

Pound or pounds 


/ 


433 



APPENDIX. 


Every manufacturer of food and drug products coining 
within the jurisdiction of the Food and Drugs Act of June 
30, 1906, should thoroughly familiarize himself with the 
requirements and provisions of this law. In order to 
make this volume of the greatest possible service to the 
manufacturer, the full text of this law with many of the 
regulations for the enforcement of the same are herewith 
reprinted from originals furnished by the Bureau of Food 
and Drug Inspection of the United States Department of 
Agriculture at Washington, D. C. 

RULES AND REGULATIONS FOR THE ENFORCE¬ 
MENT OF THE FOOD AND DRUGS ACT. 

INTRODUCTION. 

(Including Regulations 3, 17, 19, and 34 as amended by F. I. D. 79, 

84, and 93, issued October 16, 1907, February 10, 1908, and May 

23, 1908, respectively.) 

Under date of October 17, 1906, forty rules and regula¬ 
tions for the enforcement of the Food and Drugs Act, June 
30, 1906, were adopted. Since that date four regulations, 
Nos. 3, 17, 19, and 34 have been amended, the first named 
by F. I. D. 79 “Collection of Samples,” approved by Sec¬ 
retary Wilson of the Department of Agriculture, Secretary 
Cortelyou of the Treasury, and Secretary Straus of Com¬ 
merce and Labor, and the other three by F. I. D. 84, “Label” 
and “Character of Name,” and F. I. D. 93, “Denaturing,” 
over the same signatures. 

Regulation 2, Original Unbroken Packages, has been 
further interpreted by F. I. D. 86, and Regulation 9, Form 
of Guaranty, by F. I. D. 83, the latter an opinion rendered 
by the Attorney-General on the issue of a guaranty based 
upon a guaranty. 

In accordance with Regulation 15, Wholesomeness of 
Colors in Preservatives; F. I. D. 76, on Dyes, Chemicals and 


435 


Preservatives in Foods; and F. I. D. 89, Relating to the Use 
in Foods of Benzoate of Soda and Sulphur Dioxide, have 
been issued over the signatures of the three Secretaries, 
constituting tentative decisions on these points pending the 
completion of investigations and the issuance of final regu¬ 
lations governing the use of these substances. 

With the exception of these amendments and amplifica¬ 
tions the regulations as originally issued remain unchanged, 
and no additional rules have been adopted, the revision is¬ 
sued under this date merely incorporating the changes enum¬ 
erated. 

James Wilson. 

Secretary of Agriculture. 

Washington, D. C., May 14, 1908. 

RULES AND REGULATIONS. 

GENERAL. 

Regulation 1. Short Title of the Act. 

The act, “For preventing the manufacture, sale, or trans¬ 
portation of adulterated or misbranded or poisonous or 
deleterious foods, drugs, medicines, and liquors, and for 
regulating traffic therein, and for other purposes,” approved 
June 30, 1906, shall be known and referred to as “The Food 
and Drugs Act, June 30, 1906.” 

Regulation 2. Original Unbroken Package. 

[See also F. I. D. 86 for interpretation of this regulation.] 

(Section 2.) 

The term “original unbroken package” as used in this 
act is the original package, carton, case, can, box, barrel, 
bottle, phial, or other receptacle put up by the manufacturer, 
to which the label is attached, or which may be suitable 
for the attachment of a label, making one complete package 
of the food or drug article. The original package contem¬ 
plated includes both the wholesale and the retail package. 

Regulation 3. Collection of Samples. 

[As amended by F. I. D. 79, October 8, 1907, to take effect November 

1, 1907.] 

(Section 4.) 

Samples of unbroken packages shall be collected only by 
authorized agents of the Department of Agriculture, or by 
the health, food or drug officer of any State, Territory, or 
the District of Columbia, when commissioned by the Sec¬ 
retary of Agriculture for this purpose. 


436 


Samplers may be purchased in the open market, and, if 
in bulk, the marks, brands or tags upon the package, carton, 
container, wrapper or accompanying printed or written mat¬ 
ter shall be noted. The collector shall also note the names 
of the vendor and agent through whom the sale was actually 
made together with the date of /the purchase. The collec¬ 
tors shall purchase representative samples. 

A sample taken from bulk goods shall be divided into 
three parts, and each shall be labelled with the identifying 
marks. 

If a package be less than four pounds, or in volume less 
than two quarts, three packages shall be purchased, when 
practicable, and the marks and tags upon each noted as 
above. When three samples are purchased, one sample shall 
be delivered to the Bureau of Chemistry or to such chemist 
or examiner as may be designated by the Secretary of 
Agriculture; the second and third samples shall be held un¬ 
der seal by the Secretary of Agriculture, who. upon request, 
shall deliver one of such samples to the party from whom 
purchased or to the party guaranteeing such merchandise. 

When it is impracticable to collect three samples, or to 
divide the sample or samples, the order of delivery outlined 
above shall obtain, and in case there is a second sample the 
Secretary of Agriculture may, at his discretion, deliver such 
sample to parties interested. 

All samples shall be sealed by the collector with a seal 
provided for the purpose. 

Regulation 4. Methods of Analysis. 

(Section 4.) 

Unless otherwise directed by the Secretary of Agricul¬ 
ture, the methods of analysis employed shall be those pre¬ 
scribed by the Association of Official Agricultural Chemists 
and the United States Pharmacopoeia. 

Regulation 5. Hearings. 

(Section 4.) 

(a) When the examination or analysis shows that the 
provisions of the foods and drugs act. Tune 30, 1906, have 
been violated, notice of that fact, together with a copy of the 
findings, shall be furnished to the party or parties from 
whom the sample was obtained or who executed the guar- 


437 


anty as provided in the food and drugs act, June 30, 1906, 
and a date shall be fixed at which such party or parties may 
be heard before the Secretary of Agriculture, or such other 
official connected with the food and drug inspection service 
as may be commissioned by him for that purpose. The 
hearings shall be had at a place to be designated by the 
Secretary of Agriculture, most convenient for all parties 
concerned. These hearings shall be private and confined 
to questions of fact. The parties interested therein may 
appear in person or by attorney and may propound proper 
interrogatories and submit oral or written evidence to show 
any fault or error in the findings of the analyst or examiner. 
The Secretary of Agriculture may order a re-examination 
of the sample or have new samples drawn for further ex¬ 
amination. 

(b) If the examination or analysis be found correct the 
Secretary of Agriculture shall give notice to the United 
States District Attorney as prescribed. 

(c) Any health, food or drug officer or agent of any 
State, Territory, or the District of Columbia who shall ob¬ 
tain satisfactory evidence of any violation of the food and 
drugs act, June 30, 1906, as provided in section 5 thereof, 
shall first submit the same to the Secretary of Agriculture, 
in order that the latter may cause notice to be given to the 
guarantor or to the party from whom the sample was ob¬ 
tained. 

Regulation 6. Publication. 

(Section 4.) 

(a) When a judgment of the court shall have been ren¬ 
dered there may be a publication of the findings of the ex¬ 
aminer or analyst, together with the findings of the court. 

(b) This publication may be made in the form of cir¬ 
culars, notices, or bulletins, as the Secretary of Agriculture 
may direct, not less than thirty days after the judgment. 

(c) If an appeal be taken from the judgment of the 
court before such publication, notice of the appeal shall 
accompany the publication. 

Regulation 7. Standards for Drugs. 

(Section 7.) 

(a) A drug bearing a name recognized in the United 
States Pharmacopoeia or National Formulary, without any 


438 


further statement respecting its character,, shall be required 
to conform in strength, quality, and purity to the standards 
prescribed or indicated for a drug of the same name recog¬ 
nized in the United States Pharmacapoeia or National Form¬ 
ulary, official at the time. 

(b) A drug bearing a name recognized in the United 
States Pharmacopoeia or National Formulary, and branded 
to show a different standard of strength, quality, or purity, 
shall not be regarded as adulterated if it conforms to its 
declared standard. 

Regulation 8. Formulas—Proprietary Foods. 

(Section 8, last paragraph.) 

(a) Manufacturers of proprietary foods are only re¬ 
quired to state upon the label the names and percentages of 
the materials used, in so far as the Secretary of Agriculture 
may find this to be necessary to secure freedom from adult¬ 
eration and misbranding. 

(b) The factories in which proprietary foods are made 
shall be open at all reasonable times to the inspection pro¬ 
vided for in Regulation 16. 

Regulation 9. Form of Guaranty. 

| See also F. I. D. 83 for opinion of the Attorney-General on the 
issue of a guaranty based upon a former guaranty.] 

(Section .9) 

(a) No dealer in food or drug products will be liable 
to prosecution if he can establish that the goods were sold 
under a guaranty by the wholesaler, manufacturer, jobber, 
dealer, or other party residing in the United States from 
whom purchased. 

(b) A general guaranty may be filed with the Secre¬ 
tary of Agriculture by the manufacturer or dealer and be 
given a serial number, which number shall appear on each 
and every package of goods sold under such guaranty with 
the words “Guaranteed under the food and drugs act, Tune 
30, 1906. 

(c) The following form of guaranty is suggested: 

I (we) the undersigned do hereby guarantee that the 
articles of foods or drugs manufactured, packed, distributed, 
or sold by me (us) [specifying the same as fully as possi- 


439 


ble] are not adulterated or misbranded within the meaning 
of the food and drugs act, June 30, 1906. 

(Signed in ink.) 

[Name and place of business of wholesaler, dealer, manufacturer, 

jobber, or other party.] 

(d) If the guaranty be not filed with the Secretary of 
Agriculture as above, it should identify and be attached to 
the bill of sale, invoice, bill of lading, or other schedule 
giving the names and quantities of the articles sold. 

ADULTERATION. 

Regulation 10. Confectionery. 

(Section 7.) 

(a) Mineral substances of all kinds (except as pro¬ 
vided in Regulation 15) are specifically forbidden in con¬ 
fectionery whether they be poisonous or not. 

(b) Only harmless colors or flavors shall be added to 
confectionery. 

(c) The term ‘‘narcotic drugs” includes all the drugs 
mentioned in section 8, food and drugs act, June 30, 1906, re¬ 
lating to foods, their derivatives and preparations, and all 
other drugs of a narcotic nature. 

Regulation 11. Substances Mixed and Packed with Foods. 

(Section 7, under “Foods.”) 

No substance may be mixed or packed with a food prod¬ 
uct which will reduce or lower its quality or strength. Not 
excluded under this provision are substances properly used 
in the preparation of food products for clarification or refin¬ 
ing, and eliminated in the further process of manufacture. 

Regulation 12. Coloring, Powdering, Coating, and 

Staining. 

(Section 7, under “Foods.”) 

(a) Only harmless colors may be used in food products. 

(b) The reduction of a substance to a powder to con¬ 
ceal inferiority in character is prohibited. 

(c) The term “powdered” means the application of any 
powdered substance to the exterior portion of articles of 
food, or the reduction of a substance to a powder. 

(d) The term “coated” means the application of any 
substance to the exterior portion of a food product. 


440 




(e) The term ‘‘stain” includes any change produced by 
the addition of any substance to the exterior portion of 
foods which in any way alters their natural tint. 

Regulation 13. Natural Poisonous or Deleterious In¬ 
gredients. 

(Section 7, paragraph 5, under “Foods.”) 

Any food product which contains naturally a poisonous 
or deleterious ingredient does not come within the provi¬ 
sions of the food and drugs act, June 30, 1906, except when 
the presence of such ingredient is due to filth, putrescence, 
or decomposition. 

Regulation 14. External Application of Preservatives. 

(Section 7, paragraph 5, under “Foods,” proviso.) 

(a) Poisonous or deleterious preservatives shall only 
be applied externally, and they and the food products shall 
be of a character which shall not permit the permeation of 
any of the preservative to the interior, or any portion of 
the interior, of the product. 

(b) When these products are ready for consumption, 
if any portion of the added preservative shall have pene¬ 
trated the food product, then the proviso of section 7, 
paragraph 5, under “Foods,” shall not obtain, and such food 
products shall then be subject to the regulations for food 
products in general. 

(c) The preservative applied must be of such a char¬ 
acter that, until removed, the food products are inedible. 

Regulation 15. Wholesomeness of Colors and Preserva¬ 
tives. 

[See also F. I. D. 76 and 89 for rulings under this head pending 
complete investigations and final decision.] 

(Section 7, paragraph 5, under “Foods.”) 

(a) Respecting the wholesomeness of colors, preserva¬ 
tives, and other substances which are added to foods, the 
Secretary of Agriculture shall determine from chemical or 
other examination, under the authority of the agricultural 
appropriation act, Public 382, approved June 30, 1906, the 
names of those substances which are permitted or inhibited 
in food products; and such findings, when approved by the 
Secretary of the Treasury and the Secretary of Commerce 
and Labor, shall become a part of these regulations. 


441 


(b) The Secretary of Agriculture shall determine from 
time to time, in accordance with the authority conferred 
by the agricultural appropriation act, Public 382, approved 
June 30, 1906, the principles which shall guide the use of 
colors, preservatives, and other substances added to foods; 
and when concurred in by the Secretary of the Treasury 
and the Secretary of Commerce and Labor, the principles 
so established shall become a part of these regulations. 

Regulation 16. Character of the Raw Materials. 

(Section 7, paragraph 1, under “Drugsparagraph 6, under 

“Foods.”) 

(a) The Secretary of Agriculture, when he deems it 
necessary, shall examine the raw materials used in the manu¬ 
facture of food and drug products, and determine whether 
any filthy, decomposed, or putrid substance is used in their 
preparation. 

(b) The Secretary of Agriculture shall make such in¬ 
spections as often as he may deem necessary. 

MISBRANDING. 

Regulation 17. Label. 

[As amended by F. I. D. 84, January 31, 1908, taking effect February 

10, 1908.1 • 

(Section 8.) 

(a) The term “label” applies to any printed, pictorial, 
or other matter upon or attached to any package of a food 
or drug product, or any container thereof subject to the pro¬ 
visions of this act. 

(b) The principal label shall consist, first, of all in¬ 
formation which the food and drugs act, June 30, 1906, 
specifically requires, to wit, the name of the place of manu¬ 
facture in the case of food compounds or mixtures sold un¬ 
der a distinctive name; statements which show that the 
articles are compounds, mixtures or blends; the words “com¬ 
pound, 5 ’ “mixture,” or “blend,” and words designating the 
substances or their derivatives and proportions required to 
be named in the case of foods and drugs. All this informa¬ 
tion shall appear upon the principal label, and should have 
no intervening or descriptive or explanatory reading matter. 
Second, if the name of the manufacturer and place of manu¬ 
facture are given, they should also appear upon the principal 
label. Third, preferably upon the principal label, in con- 


442 


junction with the name of the substance, such phrases as 
“artificially colored/’ “colored with sulphate of copper,” or 
any other descriptive phrases necessary to be announced 
should be conspicuously displayed. Fourth, elsewhere upon 
the principal label other matter may appear in the discretion 
of the manufacturer. If the contents are stated in terms 
of weight or measure, such statement should appear upon 
the principal label and must be couched in plain terms, as 
required by Regulation 29. 

(c) If the principal label is in a foreign language, all 
information required by law and such other information as 
• indicated above in (b) shall appear upon it in English. Be¬ 
sides the principal label in the language of the country of 
production, there may be also one or more other labels, 
if desired, in other languages, but none of them more prom¬ 
inent than the principal label, and these other labels must 
bear the information required by law, but not necessarily 
in English. The size of the type used to declare the informa¬ 
tion required by the act shall not be smaller than 8-pomt 
(brevier) capitals: Provided, That in case the size of the 
package will not permit the use of 8-point type, the size of 
the type may be reduced proportionately. 

( b) Descriptive matter upon the label shall be free from 
any statement, design, or device regarding the article or 
the ingredients or substances contained therein, or quality 
thereof, or place of origin, which is false or misleading in 
any particular. The term “design” or “device” applies to 
pictorial matter of every description, and to abbreviations, 
characters or signs for weights, measures, or names of sub¬ 
stances. 

(e) An article containing more than one food product 
or active medicinal agent is misbranded if named after a 
single constituent. 

In the case of drugs the nomenclature employed by the 
United States Pharmacopoeia and the National Formulary 
' shall obtain. 

(f) The use of any false or misleading statement, de¬ 
sign, or device appearing on any part of the label shall not 
be justified by any statement given as the opinion of an 
expert or other person, nor by any descriptive matter ex¬ 
plaining the use of the false or misleading statement given 
as the opinion of an expert or other person, nor by any de- 


443 


scriptive matter explaining the use of the false or mislead¬ 
ing statement, design or device. 

Regulation 18. Name and Address of Manufacturer. 

(Section 8.) 

(a) The name of the manufacturer or producer, or the 
place where manufactured, except in case of mixtures and 
compounds having a distinctive name, need not be given 
upon the label, but if given, must be the true name and the 

true place. The words “packed for -,” “distributed 

by-,” or some equivalent phrase, shall be added to the 

label in case the name which appears upon the label is not 
that of the actual manufacturer or producer, or the name 
of the place not the actual place of manufacture or produc¬ 
tion. 

(b) When a person, firm, or corporation actually manu¬ 
factures or produces an article of food or drug in two or 
more places, the actual place of manufacture or production 
of each particular package need not be stated on the label 
except when in the opinion of the Secretary of Agriculture 
the mention of any such place, to the exclusion of the others, 
misleads the public. 

Regulation 19. Character of Name. 

| As amended by F. I. D. 84, January 31, 1908, taking effect February 

10, 1908.] 

( Section 8.) 

(a) A simple or unmixed food or drug product not 
bearing a distinctive name should be designated by its com¬ 
mon name in the English language; or if a drug, by any name 
recognized in the United States Pharmacopoeia or National 
Formulary. No further description of the components or 
qualities is required, except as to content of alcohol, mor¬ 
phine, etc. 

(b) The use of a geographical name shall not be per¬ 
mitted in connection with a food or drug product not manu¬ 
factured or produced in that place, when such name indi¬ 
cates that the article was manufactured or produced in that 
place. 

(c) The use of a geographical name in connection with 
a food or drug product will not be deemed a misbranding 
when by reason of long usage it has come to represent a 
generic term and is used to indicate a style, type, or brand; 


444 




but in all cases the State or Territory where any such article 
is manufactured or produced shall be stated upon the prin¬ 
cipal label. 

(d) A foreign name which is recognized as distinctive 
of a product of a foreign country shall not be used upon an 
article of domestic origin except as an indication of the type 
or style of quality or manufacture, and then only when so 
qualified that it cannot be offered for sale under the name 
of a foreign article. 

Regulation 20. Distinctive Name. 

(Section 8.) 

(a) A “distinctive name” is a trade, arbitrary, or fancy 
name which clearly distinguishes a food product, mixture or 
compound from any other food product, mixture, or com¬ 
pound. 

(b) A distinctive name shall not be one representing 
any single constituent of a mixture or compound. 

(c) A distinctive name shall not misrepresent any prop¬ 
erty or quality of a mixture or compound. 

(d) A distinctive name shall give no false indication 
of origin, character, or place of manufacture, nor lead the 
purchaser to suppose that it is any other food or drug 
product. 

Regulation 21. Compounds, Imitations, or Blends With¬ 
out Distinctive Name. 

(Section 8.) 

(a) The term “blend” applies to a mixture of like sub¬ 
stances, not excluding harmless coloring or flavoring in¬ 
gredients used for the purpose of coloring and flavoring only. 

(b) If any age is stated, it shall not be that of a single 
one of its constituents, but shall be the average of all con¬ 
stituents in their respective proportions. 

(c) Coloring and flavoring cannot be used for increas¬ 
ing the weight or bulk of a blend. 

(d) In order that colors or flavors may not increase the 
volume or weight of a blend, they are not to be used in 
quantities exceeding 1 pound to 800 pounds of the blend. 

(e) A color or flavor cannot be employed to imitate 
any natural product or any other product of recognized 
name and quality. 


445 


(f) The term “imitation” applies to any mixture or 
compound which is a counterfeit or fraudulent simulation 
of any article of food or drug. 

Regulation 22. Articles Without a Label. 

(Section 8, paragraph 1, under “Drugs;” paragraph 1, under 

“Foods.”) 

It is prohibited to sell or offer for sale a food or drug 
product bearing no label upon the package or no descriptive 
matter whatever connected with it, either by design, device, 
or otherwise, if said product be an imitation of or offered 
for sale under the name of another article. 

Regulation 23. Proper Branding not a Complete 

Guaranty. 

Packages which are correctly branded as to character 
of contents, place of manufacture, name of manufacturer, 
or otherwise, may be adulterated and hence not entitled to 
enter into interstate commerce. 

Regulation 24. Incompleteness of Branding. 

A compound shall be deemed misbranded if the label be 
incomplete as to the names of the required ingredients. A 
simple product does not require any further statement than 
the name or distinctive name thereof, except as provided in 
Regulations 19 (a) and 28. 

Regulation 25. Substitution. 

(Sections 7 and 8.) 

(a) When a substance of a recognized quality com¬ 
monly used in the preparation of a food or drug product 
is replaced by another substance not injurious or deleterious 
to health, the name of the substituted substance shall ap¬ 
pear upon the label. 

(b) When any substance which does not reduce, lower, 
or injuriously effect its quality or strength, is added to a 
food or drug product, other than is necessary to its manu¬ 
facture or refining, the label shall bear a statement to that 
effect. 

Regulation 26. Waste Materials. 

(Section 8.) 

When an article is made up of refure materials, frag- 


446 


ments or trimmings, the use of the name of the substance 
from which they are derived, unless accompanied by a 
statement to that effect, shall be deemed a misbranding. 
Packages of such materials may be labelled “pieces,” 
“stems,” “trimmings,” or with some similar appellation. 

Regulation 27. Mixtures or Compounds with Distinctive 

Names. 

(Section 8. First proviso under “Foods,” paragraph 1.) 

(a) The terms “mixtures” and “compounds” are in¬ 
terchangeable and indicate the results of putting together 
two or more food products. 

(b) These mixtures or compounds shall not be imita¬ 
tions of other articles, whether simple, mixt or compound, 
or offered for sale under the name of other articles. They 
shall bear a distinctive name and the name of the place 
where the mixture or compound has been manufactured or 
produced. 

(c) If the name of the place be one which is found in 
different States, Territories, or countries, the name of the 
State, Territory or country, as well as the name of the 
place, must be stated. 

Regulation 28. Substances Named in Drugs or Foods. 

(Section 8. Second under “Drugs;” second under “Foods.”) 

(a) The term “alcohol” is defined to mean common 

or ethyl alcohol. No other kind of alcohol is permissible 
in the manufacture of drugs except as specified in the 
United States Pharmacopoeia or National Formulary. 

(b) The words alcohol, morphine, etc., and the quan¬ 
tities and proportions thereof, shall be printed in letters 
corresponding in size with those prescribed in Regulation 
17, paragraph (c). 

(c) Any drug, or food product except in respect of 

alcohol, is misbranded in case it fails to bear a statement 
on the label of the quantity or proportion of any alcohol, 
morphine, opium, heroin, cocaine, alpha or beta eucaine, 
chloroform, cannabis, indica, chloral hydrate, or acetanilide, 
or any derivative or preparation of any such substances 
contained therein. v 

(d) A statement of the maximum quantity or propor¬ 
tion of any such substances present will meet the require- 


447 


ments, provided the maximum stated does not vary mate¬ 
rially from the average quantity or proportion. 

(e) In case the actual quantity or proportion is stated 
it shall be the average quantity or proportion with the va¬ 
riations noted in Regulation 29. 

(f) The following are the principal derivatives and 
preparations made from the articles which are required to 
be named on the label: 

Alcohol, Ethyl: (Cologne spirits. Grain alcohol, Recti¬ 
fied spirits, and Spirits of wine.) 

Derivatives — 

Aldehyde, Ether, Ethyl acetate. Ethyl nitrate, and 
Paraldehyde. 

Preparations containing alcohol — 

Bitters, Brandies, Cordials, Elixers, Essences, Fluid- 
extracts, Spirits, Sirups, Tinctures, Tonics, Whis¬ 
kies, and Wines. 

Morphine: Alkaloid: 

Derivatives — 

Apomorhine, Dionine, Peronine, Morphine acetate, 
Hydrochloride, Sulphate, and other salts of mor¬ 
phine. 

Preparations containg morphine or derivatives of mor¬ 
phine — 

Bougies, Catarrh Snuff, Chlorodyne, Compound pow¬ 
der of morphine, Crayons, Elixers, Granules, Pills, 
Solutions, Sirups, Supositories, Tablets, Triturates, 
and Troches. 

Opium Gum : 

Preparations of Opium — 

Extracts, Denarcotized opium, Granulated opium, and 
Powdered opium, Bougies, Brown mixture, Carm¬ 
inative mixtures, Crayons, Dover’s powder. Elixirs, 
Liniments, Ointments, Paregoric, Pills, Plasters, 
Sirups, Suppositories, Tablets, Tinctures, Troches, 
Vinegars, and Wines. 

Derivatives — 

Codeine, Alkaloid, Hydrochloride, Phosphate, Sul¬ 
phate, and other salts of codeine. 

Preparations containg codeine or its salts — 

Elixirs, Pills. Sirups, and Tablets. 


448 


4 


Cocaine;, Alkaloid : 

Derivatives —• 

Cocaine hydrochloride, Oleate, and other salts. 

Preparations for combining cocaine or salts of cocaine — 
Coca leaves, Catarrh powders, Elixirs, Extracts, In¬ 
fusion of coca, Ointments, Paste pencils, Pills, 
Solutions, Sirups, Tablets, Tinctures, Troches, and 
Wings. 

He;roin : 

Preparations containing heroin — 

Sirups, Elixirs, Pills, and Tablets. 

Alpha and Be;ta Eucaink: 

Preparations — 

Mixtures, Ointments, Powders, and Solutions. 

Chloroform : 

Preparations containing chloroform — 

Chloranodyne, Elixirs, Emulsions, Liniments, Mix¬ 
tures, Spirits, and Sirups. 

Cannabis I ndica: 

Preparations of cannabis indica — 

Corn remedies, Extracts, Mixtures, Pills, Powders, 
Tablets, and Tinctures. 

Ceiloral Hydrate; ( Chloral, U. S. Pharmacopoeia, 1890) : 

Derivatives —• 

Chloral acetophenonoxim, Chloral alcoholate, Chloral- 
amide, Chloralimide, Chloral orthoform, Chlor- 
alose, Dormiol, Hypnal, and Uraline. 

Preparations containing chloral hydrate or its deriva¬ 
tives — 

Chloral camphorate, Elixirs, Liniments, Mixtures, 
Ointments, Suppositories, Sirups, and Tablets. 

Ace;tanilide; ( Antifebrine? Phenylacetamide) : 

Derivatives —• 

Acetphenetidine, Citrophen, Diacetanilide, Lacto- 
phenin, Methoxy-acetanilide, Methylacetanilide, 
Para-Iodoacetanilide, and Phenacetine. 

Preparations containg acetanilide or derivatives — 
Analgesics, Antineuralgics, Antirheumatics, Cachets, 
Capsules, Cold remedies, Elixirs, Granular effer¬ 
vescing salts, Headache powders, Mixtures, Pain 
remedies, Pills, and Tablets. 


449 


Regulation 29. Statement of Weight or Measure, 

(Section 8. Third under “Foods.”) 

(a) A statement of the weight or measure of the food 
contained in a package is not required. If such statement is 
printed, it shall be ’a plain and correct statement of the 
average net weight or volume, either on or immediately 
above or below the principal label, and of the size of letters 
required in Regulation 17. 

(b) A reasonable variation from the stated weight for 
individual packages is permissible, provided this variation is 
as often above as below the weight or volume stated. This 
variation shall be determined by the inspector from the 
changes in the humidity of the atmosphere, from the ex¬ 
posure of the package to evaporation or to absorption of 
water, and the reasonable variations which attend the filling 
and weighing or measuring of a package. 

Regulation 30. Method of Stating Quantity or 

Proportion. 

(Section 8.) 

In case of alcohol the expression “quantity” or “propor¬ 
tion” shall mean the average percentage by volume in the 
finished product. In the case of the other ingredients re¬ 
quired to be named upon the label, the expression of “quan¬ 
tity” or “proportion” shall mean grains or minims per ounce 
or fluid ounce, and also, if desired, the metric equivalents 
therefor, or milligrams per gram or cubic centimeter, or 
grams or cubic centimeters per kilogram or per liter; pro¬ 
vided that these articles shall not be deemed misbranded if 
the maximum of quantity or proportion be stated, as re¬ 
quired in Regulation 28 (cl). 

EXPORTS AND IMPORTS OF FOOD AND DRUGS. 
Regulation 31. Preparation of Food Products for Export. 

(Section 2.) 

(a) Food products intended for export may contain 
added substances not permitted in foods intended for inter¬ 
state commerce, when the addition of such substances does 
not conflict with the laws of the countries to which the food 
products are to be exported and when such substances are 
added in accordance with the directions of the foreign pur¬ 
chaser or his agent. 


450 


(b) The exporter is not required to furnish evidence 
that goods have been prepared or packed in compliance with 
the laws of the foreign country to which said goods are in¬ 
tended to be shipped, but such shipment is made at his own 

• risk. 

(c) Food products for export under this regulation 
shall be kept separate and labeled to indicate that they are 
for export. 

(d) If the products are not exported they shall not be 
allowed to enter interstate commerce. 

Regulation 32. Imported Food and Drug Products. 

(Section 11.) 

(a) Meat and drug products imported into the United 
States shall be accompanied by a certificate of official in¬ 
spection of a character to satisfy the Secretary of Agri¬ 
culture that they are not dangerous to health, and each pack¬ 
age of such articles shall bear a label which shall identify it 
as covered by the certificate, which certificate shall accom¬ 
pany or be attached to the invoice on which the entry is 
made. 

(b) The certificate shall set forth the official position 
of the inspector and the character of the inspection. 

(c) Meat and meat products as well as all other food 
and drug products of a kind forbidden entry into or forbid¬ 
den to be sold, or restricted in sale in the country in which 
made or from which exported, will be refused admission. 

(d) Meat and meat products which have been inspected 
and past through the customs may, if identiy is retained, be 
transported in interstate commerce. 

Regulation 33. Declaration. 

(Section 11.) 

(a) All invoices of food or drug products shipped to 
the United States shall have attached to them a declaration 
of the shipper, made before a United States consular offi¬ 
cer, as follows: 

I, the undersigned, do solemnly and truly declare that I 

am the.of the merchandise herein mentioned 

(Manufacturer, agent, or shipper.) 

and described, and that it consists of food or drug products 
which contain no added substances injurious to health. 


45.1 



These products were grown in.and manufactured 

(Country.) 

in . by . during the year ., and 

(Country.) (Name of manufacturer.) 

are exported from . and consigned to . The 

(City.) (City.) 

products bear no false labels or marks, contair added 

coloring matter or preservative., and are not of a 

(Name of added color or preservative.) 

character to cause prohibition or restriction in the country 
where they were made or from which exported. 

Dated at .... this .... day of . . . ., 19. . . 

(Signed):. 

(b) In the case of importations to be entered at New 
York, Boston, Philadelphia, Chicago, San Francisco, and 
New Orleans, and other ports where food and drug inspec¬ 
tion laboratories shall be established, this declaration shall 
be attached to the invoice on which entry is made. In other 
cases the declaration shall be attached to the copy of the 
invoice sent to the Bureau of Chemistrv. 

Regulation 34. Denaturing. 

[As amended by F. I. D. 93, May 12, 1908.] 

(Section 11.) 

Unless otherwise declared on the invoice, all substances 
ordinarily used as food products will be treated as such. 
Shipments of substances ordinarily used as food products 
intended for technical purposes should be accompanied by 
a declaration stating that fact. Should products should be 
denatured before entry, but denaturing may be allowed under 
customs supervision with the consent of the Secretary of 
the Treasury, or the Secretary of the Treasury may release 
such products without denaturing, under such conditions as 
may preclude the possibility of their use as food products. 

Regulation 35. Bond, Imported Foods, and Drugs. 

(Section 11.) 

Unexamined packages of food and drug products may 
be delivered to the consignee prior to the completion of the 
examination to determine whether the same are adulterated 
or misbranded upon the execution of a penal bond by the 
consignee in the sum of the invoice value of such goods 


452 










with the duty added, for the return of the goods to customs 

custody. 

Regulation 36. Notification of Violation of the Law. 

(Section 11.) 

If the sample or analysis or examination be found not 
to comply with the law, the importer shall be notified of the 
nature of the violation, the time and place at which final 
action will be taken upon the question of the exclusion of 
the shipment, and that he may be present, and submit evi¬ 
dence (Form No. 5), which evidence, with a sample of the 
article, shall be forwarded to the Bureau of Chemistry at 
Washington, accompanied by the appropriate report card. 

Regulation 37. Appeal to the Secretary of Agriculture 

and Remuneration. 

(Section 11.) 

All applications for relief from decision arising under the 
execution of the law should be addressed to the Secretary 
of Agriculture, and all vouchers or accounts for remunera¬ 
tion for samples shall be filed with the chief of the inspec¬ 
tion laboratory, who shall forward the same with his rec¬ 
ommendation, to the Department of Agriculture for action. 

Regulation 38. Shipment Beyond the Jurisdiction of the 

United States. 

(Section 11.) 

The time allowed the exporter for representations re¬ 
garding the shipment may be extended at his request to 
permit him to secure such evidence as he desires, provided 
that this extension of time does not entail any expense to the 
Department of Agriculture. If at the expiration of this 
time, in view of the data secured in inspecting the sample 
and such evidence as may have been submitted by the manu¬ 
facturers or importers, it appears that the shipment cannot 
be legally imported into the United States, the Secretary of 
Agriculture shall request the Secretary of the Treasury to 
refuse to deliver the shipment in question to the consignee, 
and to require its reshipment beyond the jurisdiction of 
the United States. , 

Regulation 39. Application of Regulations. 

These regulations shall not apply to domestic meat and 


453 


meat food products which are prepared, transported, or sold 
in interstate or foreign commerce under the meat-inspection 
law and the regulations of the Secretary of Agriculture 
made thereunder. 

Regulation 40. Alteration and Amendment of Regulations. 

These regulations may be altered or ammended at any 
time, without previous notice, with the concurrence of the 
Secretary of the Treasury, the Secretary of Agriculture, 
and the Secretary of Commerce and Labor 

The above rules and regulations are hereby adopted. 

Leslie M. Shaw, 

Secretary of the Treasury. 

James Wilson, 

Secretary of Agriculture. 

Victor H. Metcale, 

Secretary of Commerce and Labor. 

Washington, D. C., October 17, 1906. 

THE FOOD AND DRUGS ACT, JUNE 30, 1906. 

AN ACT for preventing the manufacture, sale, or transportation of 
adulterated or misbranded or poisonous or deleterious foods, 
drugs, medicines, and liquors, and for regulating traffic therein, 
and for other purposes. 

Be it enacted by the Senate and House of Representa¬ 
tives of the United States of America in Congress assent 
bled , That it shall be unlawful for any person to manufac¬ 
ture within any Territory or the District of Columbia any 
article of food or drug which is adulterated or misbranded, 
within the meaning of this Act; and any person who shall 
violate any of the provisions of this section shall be guilty 
of a misdemeanor, and for each offense shall, upon convic¬ 
tion thereof, be fined not to exceed five hundred dollars 
or shall be sentenced to one year’s imprisonment, or both 
such fine and imprisonment, in the discretion of the court, 
and for each subsequent offense and conviction thereof 
shall be fined not less than one thousand dollars or sen¬ 
tenced to one year’s imprisonment, or both such fine and 
imprisonment, in the discretion of the court. 

SEC. 2. That the introduction into any State or Terri¬ 
tory or the District of Columbia from any other State or 
Territory or the District of Columbia, or from any foreign 
country, or shipment to any foreign country of any article 


454 


of food or drugs which is adulterated or misbranded, within 
the meaning of this Act, is hereby prohibited; and any per¬ 
son who shall ship or deliver for shipment from any State 
r itory or the District of Columbia, or to a foreign 
country, or who shall receive in any State or Territory or the 
District of Columbia from any other State or Territory or 
the District of Columbia, or foreign country, 'and having 
so received, shall deliver in original unbroken packages, for 
pay or otherwise, or offer to deliver to any other person, 
any such article so adulterated or misbranded within the 
meaning of this Act, or any person who shall sell or offer 
for sale in the District of Columbia or the Territories of 
the United States any adulterated or misbranded foods or 
drugs, or export or offer to export the same to any foreign 
country, shall be guilty of a misdemeanor, and for such 
offense be fined not exceeding two hundred dollars for the 
first offense, and upon conviction for each subsequent of¬ 
fense not exceeding three hundred dollars or be imprisoned 
not exceeding one year, or both, in the discertion of the 
court: Provided, That no article shall be deemed mis¬ 
branded or adulterated within the provisions of this Act 
when intended for export to any foreign country and pre¬ 
pared or packed according to the specifications or direc¬ 
tions of the foreign purchaser when no substance is used 
in the preparation or packing thereof in conflict with the 
laws of the foreign country to which said article is intended 
to be shipped; but if said article shall be in fact sold or 
offered for sale for domestic use or consumption, then this 
proviso shall not exempt said article from the operation of 
any of the other provisions of this Act. 

SEC. 3. That the Secretary of the Treasury, the Secre¬ 
tary of Agriculture, and the Secretary of Commerce and 
Labor shall make uniform rules and regulations for carry¬ 
ing out the provisions of this Act, including the collection 
and examination of specimens of foods and drugs manufac¬ 
tured or offered for sale in the District of Columbia, or 
in any Territory of the United States, or which shall be 
offered for sale in unbroken packages in any State other than 
that in which they shall have been respectively manufac¬ 
tured or produced, or shall be received from any foreign 
country, or intended for shipment to any foreign country, 


455 


or which may be submitted for examination by the chief 
health, food, or drug officer of any State, Territory, or the 
District of Columbia, or at any domestic or foreign port 
through which such product is offered for interstate com¬ 
merce, or for export, or for import between the United 
States and any foreign port or country. 

Sec. 4. That the examination of specimens of foods 
and drugs shall be made in the Bureau of Chemistry of the 
Department of Agriculture, or under the direction and super¬ 
vision of such Bureau, for the purpose of determining from 
such examination whether such articles are adulterated or 
misbranded within the meaning of this Act; and if it shall 
appear from any such examination that any of such speci¬ 
mens is adulterated or misbranded within the meaning of 
this Act, the Secretary of Agriculture shall cause notice 
thereof to be given to the party from whom such sample was 
obtained. Any party so notified shall be given an oppor¬ 
tunity to be heard, under such rules and regulations as 
may be prescribed as aforesaid, and if it appears that any 
of the provisions of this Act have been violated by such 
party, then the Secretary of Agritculture shall at once certify 
the facts to the proper United States District Attorney, with 
a copy of the desuits of the analysis or the examination of 
such article duly authenticated by the analyst or officer 
making such examination, under the oath of such officer. 
After judgment of the court, notice shall be given by publi¬ 
cation in such manner as may be prescribed by the rules 
and regulations aforesaid. 

Sec. 5. That it shall be the duty of each district attor¬ 
ney to whom the Secretary of Agriculture shall report any 
violation of this Act, or to whom any health or food or drug 
officer or agent of any State, Territory, or the District of 
Columbia shall present satisfactory evidence of any such 
violation, to cause appropriate proceedings to be commenced 
and prosecuted in the proper courts of the United States, 
without delay, for the enforcement of the penalties as in 
such case herein provided. 

Sec. 6. That the term “drug,” as used in this Act, shall 
include all medicines and preparations recognized in the 
United States Pharmacopoeia or National Formulary for 
internal or external use, and any substance or mixture of 


456 


substances intended to be used for the cure, mitigation, or 
prevention of disease of either man or other animals. The 
term “food/' as used herein, shall include all articles used 
for food, drink, confectionery, or condiment by man or 
other animals, whether simple, mixed, or compound. 

Se)c. 7. That for the purposes of this Act an article 
shall be deemed to be adulterated: 

In case of drugs: 

First. If, when a drug is sold under or by a name rec¬ 
ognized in the United States Pharmacopoeia or National 
Formulary, it differs from the standard of strength, quality, 
or purity, as determined by the test laid down in the United 
States Pharmacopoeia or National Formulary official at the 
time of investigation: Provided, That no drug defined in 
the United States Pharmacopoeia or National Formulary 
shall be deemed to be adulterated under this provision if the 
standard of strength, quality, or purity be plainly stated 
upon the bottle, box, or other container thereof although 
the standard may differ from that determined by the test 
laid down in the United States Pharmacopoeia or National 
Formulary. 

Second. If its strength or purity fall below the pro¬ 
fessed standard or quality under which it is sold. 

In the case of confectionery: 

If it contain terra alba, barytes, talc, chrome yellow, or 
other mineral substance or poisonous color or flavor, or 
other ingredient deleterious or detrimental to health, or any 
vinous, malt, or spirituous liquor or compound or narcotic 
drug. 

In the case of food: 

First. If any substance has been mixed and packed with 
it so as to reduce or lower or injuriously affect its quality 
or strength. 

Second. If any substance has been substituted wholly 
or in part for the article. 

Third. If any valuable constituent of the article has 
been wholly or in part abstracted. 

Fourth. If it be mixed, colored, powdered, coated or 
stained in a manner whereby damage or inferiority is con¬ 
cealed. 

Fifth. If it contain any added poisonous or other added 


457 


deleterious ingredient which mav render such article in- 
jurious to health: Provided , That when in the preparation 
of food products for shipment they are preserved by any 
external application applied in such manner that the pre¬ 
servative is necessarily removed mechanically, or by macera¬ 
tion in water, or otherwise, and directions for the removal of 
said preservative shall be printed on the covering of the 
package, the provisions of this Act shall be construed as 
applying only when said products are ready for consump¬ 
tion. 

Sixth. If it consists in whole or in part of a filthy, de¬ 
composed, or putrid animal or vegetable substance, or any 
portion of an animal unfit for food, whether manufactured 
or not. or if it is the product of a diseased animal, or one 
that has died otherwise than by slaughter. 

Sec. 8. That the term “misbranded” as used herein, 
shall apply to all drugs or articles of food, or articles which 
enter into the composition of food, the package or label of 
which shall bear any statement, design, or device regarding 
such article, or the ingredients or substances contained 
therein which shall be false or misleading in any particu¬ 
lar, and to any food or drug product which is falsely 
branded as to the State, Territory, or country in which is 
is manufactured or produced. ? 

That for the purposes of this Act an article shall also 
be deemed to be misbranded: 

In case of drugs: 

First. If it be an imitation of or offered for sale under 
the name of another article. 

Second. If the contents of the package as originally 
put up shall have been removed, in whole or in part, and 
other contents shall have been placed in such package, or 
if the package fail to bear a statement on the label of the 
quantity or proportion of any alcohol, morphine, opium, 
cocaine, heroin, alpha or betta eucaine, chloroform, can¬ 
nabis indica, chloral hydrate, or acetanilide, or any deriva¬ 
tive or preparation of any such substances contained therein. 

In the case of food: 

First. If it be an imitation of or offered for sale under 
the distinctive name of another article. 

Second. If it be labeled or branded so as to deceive 
or mislead the purchaser, or purport to be a foreign product 


458 


when not so, or if the contents of the package as originally 
put up shall have been removed, in whole or in part, and 
other contents shall have been placed in such package, or 
if it fail to bear a statement on the label of the quantity or 
proportion of any morphine, opium, cocaine, heroin, alpha 
or beta eucaine, chloroform, cannabis indica, chloral hy¬ 
drate, or acetanilide, or any derivative or preparation of any 
such substances contained therein. 

Third. If in package form, and the contents are stated 
in terms of weight or measure, they are not plainly and 
correctly stated on the outside of the package. 

Fourth. If the package containing it or its label shall 
bear any statement, design, or device regarding the ingred¬ 
ients or the substances contained therein, which statement, 
design, or device shall be false or misleading in any particu¬ 
lar : Provided, That an article of food which does not con¬ 
tain any added poisonous or deleterious ingredients shall 
not be deemed to be adulterated or misbranded in the follow¬ 
ing cases: 

First. In the case of mixtures or compounds which may 
be now or from time to time hereafter known as articles 
of food, under their own distinctive names, and not an imi¬ 
tation of or offered for sale under the distinctive name of 
another article, if the name be accompanied on the same 
label or brand with a statement of the place where said 
article has been manufactured or produced. 

Second. In the case of articles labeled, branded or tag¬ 
ged so as to plainly indicate that they are compounds, imi¬ 
tations, or blends, and the word “compound,” “imitation,” 
or “blend.” as the c^se may be, is plainly stated on the 
package in which it is offered for sale: Provided, That the 
term blend as used herein shall be construed to mean a 
mixture of like substances, not excluding harmless coloring 
or flavoring ingredients used for the purpose of coloring 
and flavoring only: And provided further, That nothing in 
this Act shall be construed as requiring or compelling pro¬ 
prietors or manufacturers of proprietary foods which con¬ 
tain no unwholesome added ingredient to disclose their 
trade formulas, except in so far as the provisions of this 
Act may require to secure freedom from adulteration or 
misbranding. 


459 


Sec. 9. That no dealer shall be prosecuted under the 
provisions of this Act when he can establish a guaranty 
signed by the wholesaler, jobber, manufacturer, or other 
party residing in the United States, from whom he purchases 
such articles, to the effect that the same is not adulterated or 
misbranded within the meaning of this Act, designating it. 
Said guaranty, to afford protection, shall contain the name 
and address of the party or parties making the sale of such 
articles to such dealer and in such case said party or parties 
shall be amenable to the prosecutions, fines, and other pen¬ 
alties which would attach, in due course, to the dealer un¬ 
der the provisions of this Act. 

Sec. 10. That any article of food, drug, or liquor that 
is adulterated or misbranded within the meaning of this 
Act, and is being transported from one State, Territory, 
District, or insular possession to another for sale, or, having 
been transported, remains unloaded, unsold, or in original 
unbroken packages, or if it be sold or offered for sale in 
the District of Columbia or the Territories, or insular pos¬ 
sessions of the United States, or if it be imported from a 
foreign country for sale, or if it is intended for export to 
a foreign country, shall be liable to be proceeded against in 
any district court of the United States within the district 
where the same is found, and seized for confiscation by a 
process of libel for condemnation. And if such article is 
condemned as being adulterated or misbranded, or of a 
poisonous or deleterious character, within the meaning of 
this Act, the same shall be disposed of by destruction or sale, 
as the said, court may direct, and the proceeds thereof, if 
sold, less the legal costs and charges, shall be paid into the 
Treasury of the United States, but such goods shall not be 
sold in any jurisdiction contrary to the provisions of this 
Act or the laws of that jurisdiction: Provided, hozvever, 
That upon the payment of the costs of such libel proceedings 
and the execution and delivery of a good and sufficient bond 
to the effect that such articles shall not be sold or otherwise 
disposed of contrary to the provisions of this Act, or tho 
laws of any State, Territory, District, or insular possession, 
the court may by order direct that such articles be delivered 
to the owner thereof. The proceedings of such libel cases 
shall conform, as near as may be, to the proceedings in ad- 


460 


miralty, except that either party may demand trial by jury 
of any issue of fact joined in any such case, and all such 
proceedings shall be at the suit of and in the name of the 
United States. 

SKC. 11. The Secretary of the Treasury shall deliver to 
the Secretary of Agriculture, upon his request from time to 
time, samples of foods and drugs which are being imported 
into the United States or offered for import, giving notice 
thereof to the owner or consignee, who may appear before 
the Secretary of Agriculture, and have the right to intro¬ 
duce testimony, and if it appear from the examination of 
such samples that any article of food or drug offered to be 
imported into the United States is adulterated or mis¬ 
branded within the meaning of this Act, or is otherwise 
dangerous to the health of the people of the United States, 
or is of a kind forbidden entry into, or forbidden to be sold 
or restricted in sale in the country in which it is made or 
from which it is exported, or is otherwise falsely labeled 
in any respect, the said article shall be refused admission, 
and the Secretary of the Treasury shall refuse delivery to 
the consignee and shall cause the destruction of any goods 
refused delivery which shall not be exported by the con¬ 
signee within three months from the date of notice of such 
refusal under such regulations as the Secretary of the 
Treasury may prescribe: Provided, That the Secretary of 
the Treasury may deliver to the consignee such goods pend¬ 
ing examination and decision in the matter on execution 
of a penal bond for the amount of the full invoice value of 
such goods, together with the duty thereon, and on refusal 
to return such gooods for any cause to the custody of the 
Secretary of the Treasury, when demanded, for the purpose 
of excluding them from the country, or for any other pur¬ 
pose, said consignee shall forfeit the full amount of the 
bond: And provided further, That all charges for storage, 
cartage, and labor on goods which are refused admission 
or delivery shall be paid by the owner or consignee, and in 
default of such payment shall constitute a lein against any 
future importation made by such owner or consignee. 

Sex. 12. That the term “Territory” as used in this Act 
shall include the insular possessions of the United States. 
The word “person” as used in this Act shall be construed to 


461 


import both the plural and the singular, as the case demands, 
and shall include corporations, companies, societies and as¬ 
sociations. When construing and enforcing the provisions 
of this Act, the act, omission, or failure of any officer, agent, 
or other person acting for or employed by any corporation, 
company, society, or association, within the scope of his em¬ 
ployment or office, shall in every case he also deemed to be 
the act, omission, or failure of such corporation, company, 
society, or association as well as that of the person. 

Sec. 13. That this Act shall be in force and effect from 
and after the first day of January, nineteen hundred and 
seven. 

Approved, June 30, 1906. 

(F. I. D. 40.) 

FILING GUARANTY. 

In order that both the Department and the manufacturer 
may be protected against fraud it is requested that all guar¬ 
anties of a general character filed with the Secretary of 
Agriculture in harmony with Regulation 9, Rules and Reg¬ 
ulations for the Enforcement of the Food and Drugs Act, 
June 30, 1906, be acknowledged before a notary or other 
official authorized to affix a seal. Attention is called to the 
fact that when a general guaranty has been thus filed every 
package of articles of foods and drugs put up under the 
guaranty should bear the legend, “Guaranteed under the 
Food and Drugs Act, June 30, 1906,” and also the serial 
number assigned thereto, if the dealer is to receive the pro¬ 
tection contemplated by the guaranty. No other word should 
go upon this legend or accompany it in any way. Particular 
attention is called to the fact that nothing should be placed 
upon the label, or in any printed matter accompanying it, 
indicating that the guaranty is made by the Department of 
Agriculture. The appearance of the serial number with 
the phrase above mentioned upon a label does not exempt 
it from inspection nor its guarantor from prosecution in 
case the article in question be found in any way to violate 
the food and drugs act of June 30, 1906. 

Approved: 

James Wteson, 

Secretary of Agriculture. 

Washington, D. C., October 25, 1906. 


462 


' ' (F. I. D. 41.) 

APPROVAL OF LABELS. 

Numerous requests are referred to this Department for 
the approval of labels to be used in connection with articles 
of foods and drugs under the food and drugs act of June 
30, 1906. This act does not authorize the Secretary of 
Agriculture nor any agent of the Department to approve 
labels. The Department therefore will not give its ap¬ 
proval to any label. Any printed matter upon the label im¬ 
plying that this Department has approved it will be without 
warrant. It is believed that with the law and regulations 
before him the manufacturer will have no difficulty in ar¬ 
ranging a label in harmony .with the requirements set forth. 
If there be questions on which there is doubt respecting the 
general character of labels, decisions under the food and 
drugs act will be rendered, of a public character and pub¬ 
lished from time to time, covering such points. 

Approved: 

James Wilson, 

Washington, D. C., October 25, 1906. 

F. I. D. 46 (AS AMENDED). 

[Superseding F. I. D. 46, December 13, 1906.] 

FICTITIOUS FIRM NAMES. 

F. I. D. 46, issued on December 13, 1906, on the subject of 
fictitious firm names, is hereby amended to read as 
follows, for the purpose of obviating any ambiguity 
that may have existed in the original decision. The 
amended portion is set in italics. 

The following extract from a letter is typical of a ques¬ 
tion frequently asked: 

In connection with our manufacture of flavoring ex¬ 
tracts, we produce an article containing a certain percentage 
of artificial coumarin and vanillin. This product has been 
placed on the market under the name of- and Com¬ 

pany, a fictitious firm, although dealers have always under¬ 
stood that it was our product. Is there any objection to our 

continuing to brand the product as manufactured by- 

and Company? 

The same question has frequently been asked by im- 


463 




porters who state that they desire to assume the responsi¬ 
bility for particular brands. 

It has been held by the Attorney General (F. I. D. 2) 

that— 

the words “ * * * Daisy Sugar Corn,-Com¬ 

pany, Milwaukee, Wis„” clearly imply that the goods re¬ 
ferred to are manufactured or prepared by that company in 
Wisconsin. The general public, unfamiliar with trade prac¬ 
tices, would inevitably reach that conclusion. 

Regulation 18 provides that if the name of the manufac¬ 
turer and the place of manufacture be given, they must be 
the true name and the true place. It would appear, there¬ 
fore, that the use of a fictitious name in such a manner that 
it would be understood to be the name of the manufacturer 
would be clearly a violation of Regulation 18. It is appar¬ 
ent that the provisions of Regulation 18 will not be fulfilled 
by the nominal incorporation of a fictitious firm. The regu¬ 
lations require that goods must be actually manufactured 
by the firm represented on the label as the manufacturer. 

When a proper name, other than that of the manufac¬ 
turer, is placed upon a label it must not be used in the oos- 
sessive. For instance, 

Charles gaston’s 
olive OIL 

• BORDEAUX 

can only be properly used on an oil manufactured by Charles 
Gaston at Bordeaux. The same is true if the designation 

gaston's 
olive oil 

BORDEAUX 

be employed. 

On the other hand, the word “Gaston” might be used in 
an objective sense, and not in the possesive case as qualify¬ 
ing the words “olive oil,” in a manner that would indicate 
that it represented a brand and not a manufacturer, as 

GASTON OLIVE OIL. 

Or, 

OLIVE OIL, GASTON BRAND. 

In such case, however, neither given name nor initials should 
be employed. The word “Gaston” should be in the same 
type as “olive oil” and in equal prominence, thus forming a 

part of the label. 


464 




The phrase “Olive Oil, Charles Cast on Brand,'' max be 
used, in which case the name of the actual manufacturer 
should appear, in order that no false indication of the name 
of the person or firm manufacturing the product may be 
given. 

James Wieson. 

Secretary of Agriculture. 

Approved: 

Washington, D. C., February 21, 1907. 

(F. I. D. 47.) 

FLAVORING EXTRACTS. 

The percentage of alcohol is not required to be stated in 
the case of extracts sold for the preparation of foods only. 
It is held, however, that the extracts which are sold or used 
for any medicinal purpose whatever should have the per¬ 
centage of alcohol stated on the label. 

Numerous inquiries are received regarding the proper 
designation of products made in imitation of flavoring ex¬ 
tracts or in imitation of flavors. Such products include 
“Imitation vanilla flavor,” which is made from such products 
as tonka extract, coumarin, and vanillin, with or without 
vanilla extract. They may also include numerous prepara¬ 
tions made from synthetic fruit ethers intended to imitate 
strawberry, banana, pineapple, etc. Such products should 
not be so designated as to convey the impression that they 
have any relation to the flavor prepared from the fruit. 
Even when it is not practicable to prepare the flavor directly 
from the fruit, “imitation” is a better term than “artificial/’ 

These imitation products should not be designated by 
terms which indicate in any way by similarity of name that 
they are prepared from a natural fruit or from a standard 
flavor. The term “venallos” for instance, would not be a 
proper descriptive name for a preparation intended to imi¬ 
tate vanilla extract. Such products should either be desig¬ 
nated by their true names, such as “vanilla and vanillin 
flavor,” “vanillin and coumarin flavor,” or by such terms as 
“imitation vanilla flavor” or “vanilla substitute.” 

Articles in the preparation of which such substitutes 
are employed should not be labeled as if they were prepared 
from standard flavors or from the fruits themselves. For 
instance, ice cream flavored with imitation strawberry flavor 


465 


should not be designated as “‘strawberry ice cream.’ If 
sold as “strawberry ice cream” without a label the product 
would appear to be inviolation of Regulation 22. 

Artificial colors should be declared whenever present. 

Jamls Wilson. 

Secretary of Agriculture. 

Washington, D. C., December 13, 1906. 

(F. I. D. 48.) 

SUBSTANCES USED IN THE PREPARATION OF 

FOODS. 

The following letter was recently received at the De¬ 
partment of Agriculture: 

We import a preparation of gelatin preserved with sul¬ 
phurous acid for the purpose of fining wine. This gelatin 
is not used as a food and does not remain in the wine, al¬ 
though a small amount of the sulphurous acid may be left in 
the wine. Please inform us if the sale of this product is a 
violation of the food law. 

It is held that the products commonly added to foods in 
their preparation are properly classed as foods and come 
within the scope of the food and drugs act. The Depart¬ 
ment cannot follow a food product into consumption in 
order to determine the use to which it is put. Pending a 
decision on the wholesomeness of sulphurous acid as pro¬ 
vided in Regulation 15 (b), its presence should be declared. 

Jamks Wilson. 

Secretary of Agriculture. 

Washington, D. C., December 13, 1*906. 

(F. I. D. 50.) 

IMITATION COFFEE. 

A manufacturer writes as follows: 

We beg to ask for your opinion as regards the hyphen¬ 
ated word “Cereal-Coffee,” and whether or not we are en¬ 
titled to its use for a cereal substitute for coffee. * * * 
In our opinion the term “Cereal-Coffee” would come under 
the so-called trade name and distinctive name. 

It is held that since the product mentioned is not a coffee 
it can not be properly called by the term mentioned. Regula¬ 
tion 20 (d) provides that a distinctive name shall give no 


466 


false indication of character. The use of the name “ce¬ 
real-coffee” might be taken to indicate that the product is 
coffee or has the properties of coffee, and hence the use of 
the term does not comply with the definition of distinctive 
name. Even if the product consist in part of coffee, the 
name would not be correct. It is suggested that products 
of this nature be designated as “imitation coffee,” as pro¬ 
vided in Regulation 21 (f). In such case the word “imita¬ 
tion” should be in uniform type, on uniform background, 
and should be given equal prominence with the word 
“coffee.” 

James Wilson. 
Secretary of Agriculture. 

Washington, D. C., January 18, 1907. 

(F. I. D. 51.) 

COLORING OF BUTTER AND CHEESE. 

Numerous inquiries, of which the following is an illustra¬ 
tion, have been received by the Department: 

“Will you kindly inform me concerning the coloring of 
butter and cheese under the pure-food law? Would it be 
unlawful to color butter and cheese as now practiced?” 

The coloring of butter is specifically permitted in the law 
of August 2, 1886 (24 Stat., 209), and the coloring of cheese 
in the law of June 6, 1896 (29 Stat., 253). It is held by the 
Department that the food and drugs act does not repeal the 
provisions of the acts referred to above and the addition of 
harmless color to these substances may be practiced as there¬ 
in provided, and that the presence of coloring matter spe¬ 
cifically recognized by acts of Congress as a constituent is 
not required to be declared on. the label. 

James Wilson, 
Secretary of Agriculture. 

Washington. D. C., January 18, 1907. 

(F. I. D. 52.) 

FORM OF LABEL. 

The following is an extract from a letter recently re¬ 
ceived : 

“We do not understand the requirements of the regula¬ 
tions respecting the arrangement of labels; that is, the order 


467 


in which the various features of the label should be ar¬ 
ranged/’ 

To meet the requests for the opinion of the Department 
regarding the proper arrangement of a label, the following 
order is suggested: 

1. Name of substance or product. 

2. In case of foods, words which indicate that the 
articles are compounds, mixtures, or blends, and the word 
“Imitation,” “Compound,” or “Blend,” as the case may be. 

3. Statements designating the quantity or proportion 
of the ingredients enumerated in the law, or derivatives and 
preparations of same, * as mentioned under Regulation 28; 
also statements of other extraneous substances whose pres¬ 
ence should be declared, such as harmless coloring matter, or 
any necessary statement regarding grade or quality. 

(The statements specified in paragraphs 1, 2, and 3, 
should appear together without any intervening descriptive 
or explanatory matter.) 

4. Name of manufacturer (if given). 

5. Place of manufacture (if given, or when required 
in case of food mixtures or compounds bearing a distinc¬ 
tive name). 

It is stated in Regulation 17 that if the name of the 
manufacturer and place of manufacture be given they should 
appear upon the principal label. Although the law does not 
require that the name of the manufacturer be given, or the 
place of manufacture, except in case of food mixtures and 
compounds having a distinctive name, it is held that if they 
are given they must be true, and should be placed with the 
required information on the principal label. The arrange¬ 
ment of the label is the same for both food and drug prod¬ 
ucts and an example of each is given. 


Attention is called to the fact that the declaration of alcohol 
and its derivatives is not required in foods. 


468 





Sample label for food product. 


I 


[Name of product.] 


[Declaration required 
by paragraphs 2 and 
3 .] 


[Name of manufac¬ 
turer, if given.] 
[Place of manufac¬ 
ture, if given.] 


KETCHUP. 

ARTIFICIALLY COLORED. 


[Descriptive matter, if desired, but 
preferably at bottom of label.] 


BLANK & CO., 
PORTLAND, ME. 

[Descriptive matter, if desired.] 


Sample label for drug product. 


[Name of product.] 


[Declaration required 
by paragraphs 2 and 
3 .] 


[Name of manufac¬ 
turer, if given.] 
[Place of manufac¬ 
ture, if given.] 


Any descriptive or explanatory matter that may appear 
on the principal label, therefore, should be placed at the 
bottom of the label, or between No. 3 and No. 4, and should 
be clearly separated from other features of the label by 
means of a suitable line or space. Statements regarding the 
reason for using alcohol, artificial coloring matter, and other 
extraneous substances, come under the head of descriptive 
or explanatory matter, and should not be interspersed with 
the declarations required under Nos. 2 and 3. 


COUGH SYRUP. 

ALCOHOL, 10 PER CENT. 
MORPHINE, U GRAIN PER 
OUNCE. 

CHLOROFORM, 40 MIN¬ 
IMS PER OUNCE. 


[ Descriptive matter, if desired, but 
preferably at bottom of label.] 


JOHN JONES & CO., 
WASHINGTON, D. C. 


[Descriptive matter, if desired.] 


469 










The information called for under No. 3 should be so 
worded as to give only the required information, as, for ex¬ 
ample, “alcohol 17 per cent.” or "artificially colored.” All 
numbers used in expressing quantity or proportion of sub¬ 
stances required to be stated (see Regulation 28) should 
be expressed in the Arabic notation. 

Each substance required to be declared under No. 3 
should be printed on a separate line and in type specified in 
Regulation 17 (c). 

James Wilson, 
Secretary of Agriculture. 

Washington, D. C., January 18, 1907. 

(F. I. D. 53.) 

FORMULA ON THE LABEL OF DRUGS. 

Many inquiries are received relative to the necessity of 
giving the formula of medicinal remedies on the label. The 
following is typical: 

“I should like to know if it will be necessarv for me to 

•/ 

state on a label the name of the products from which I pre¬ 
pare my proprietary medicine in order to conform with the 
pure food and drugs act. If I do this, it will prohibit me 
from manufacturing and selling a remedy which is a secret 
of my own; and anyone buying it could, from the label, tell 
what ingredients were used in its preparation and make his 
own supply of medicine. How does the United States Gov¬ 
ernment expect to protect those who have secret medicinal 
preparations they wish to sell at a profit? If the Pure 
Food Commission desires, I will send them a sample bottle 
of my medicine for their inspection and approval.” 

The food and drugs act, June 30, 1906, does not require 
the formula of drug products to be given on the label, but 
requires only that the quantity or proportion of the ingred¬ 
ients enumerated in the law, and derivatives and prepara¬ 
tions of same (Regulation 28), shall be clearly set forth on 
the label or labels of all preparations used for the treatment 
or prevention of disease, either externally or internally, for 
man or other animals. This includes sample packages as 
well as regular trade packages. 

The question is also frequently asked whether a medi¬ 
cinal preparation would be exempt from the operation of 


470 


the law if the formula were given on the label. The form¬ 
ula on the label is very desirable, but this information is 
not required by law. The act forbids the use of any state¬ 
ment, design, or device in connection with any drug product 
which is false or misleading in any particular. A defect of 
this kind would not be corrected by giving the formula on 
the label. If the formula is given, it must be the correct and 
complete formula. It is held that, in addition to those sub¬ 
stances required by the act to be named, if only a part of the 
active medicinal agents used in the manufacture of a drug 
product are set forth on the label, such a procedure is mis¬ 
leading and therefore forbidden by the law. All drug 
products and their labels must conform to the act, whether 
the formula is or is not given on the label. 

James Wilson, 
Secretary of Agriculture. 
Washington, D. C., January 28, 1907. 

(F. I. D. 54.) 

DECLARATION OF THE QUANTITY OR PRO¬ 
PORTION OF ALCOHOL PRESENT IN 
DRUG PRODUCTS. 

The question of stating the percentage of alcohol present 
in drug products has caused a multitude of inquiries. The 
following questions along this line serve as examples: 

“Is it necessary to give the amount of alcohol present in 
U. S. Pharmacopoeial or National Formulary products? It 
seems to me that such a requirement is absurd, and not con¬ 
templated within the spirit of the act. None of them are 
patent medicines. Will I be compelled to tell how much 
alcohol is present in such goods? 

“If we apply for and obtain a serial number, must we in 
addition to putting this number on our labels state the per 
cent of alcohol? 

“Will it be necessary to give the per cent of alcohol pres¬ 
ent in such products as ether, chloroform, collodion, spirit of 
nitrous ether, and similar preparations?” 

The law is specific on the subject of declaring the amount 
of alcohol present in medicinal agents, as can readily be seen 
from the following language: “An article shall also be 
deemed misbranded * * * if the package fail to bear a 


471 


statement on the label of the quantity or proportion of any 
alcohol * * * contained therein.” No medicinal prepa¬ 

rations are exempt, whether they are made according to 
formulae given in the U. S. Pharmacopoeia or National 
Formulary of formulae taken from any other source. The 
serial number, with or without the guarantee legend, does 
not exempt a preparation from this requirement. The law 
does not make any statement as to the amount of alcohol 
that may or may not be employed. It requires, however, 
that whatever amount be present shall be set forth on the 
label. The percentage of alcohol given on the label should 
be the percentage of absolute alcohol by volume contained 
in the finished product. The manner in which it should be 
printed is shown in F. I. D. 52. 

James Wilson, 
Secretary of Agriculture. 

Washington, D. C., March 13, 1907. 

(F. I. D. 55.) 

METHOD OF STATING QUANTITY OR PROPOR¬ 
TION OF PREPARATIONS (CONTAINING 
OPIUM, MORPHINE, ETC.) USED IN 
MANUFACTURING OTHER PREPARA¬ 
TIONS. 

Many inquiries are received as to the method of stating 
the quantity or proportion of preparations (containing 
opium, morphine, etc.) used in the manufacture of other 
preparations. Of these the following are typical: 

“If the label on the bottle were to bear the words “Tinc¬ 
ture of Opium,” I reason that as this is a definite prepara¬ 
tion, constituting a preparation of opium, and so definite as 
to its composition that to any intelligent person it expresses 
definitely all that it is desirable to express, the use of this 
title alone should be sufficient. I feel that as a preparation 
it is distinct from opium, and if this particular tincture is 
used in the manufacture of a preparation the mention of it 
alone should be sufficient. 

“Where extract or tincture of cannabis indica, or extract 
of opium, is employed in making other drug products, would 
it not be complying with the law if the use of such articles 
be clearly indicated on the label as prescribed by the law, or 


472 


9 


is it necessary to give the actual amount's of the drugs them¬ 
selves represented by these preparations?” 

Names of drug products bearing any of the names of 
the ingredients enumerated in the act are construed as rep¬ 
resenting “preparations” within the meaning of the act; and 
if the same are clearly declared upon the label as required 
by Regulations 17 and 30, it will not be necessary to give the 
actual amount of the primary drugs used or represented by 
such article. It is desirable, however, that the word or 
words used in the law shall constitute the first part of the 
name of the product. For example: “Opium, Tincture 
of;” “Cannabis Indica,’ Extract of,” followed by the amount 
of tincture or extract used. 

James Wilson, 
Secretary of Agriculture. 

Washington, D. C., March 13, 1907. 

(F. I. D. 56.) 

NAMES TO BE EMPLOYED IN DECLARING THE 
AMOUNT OF THE INGREDIENTS AS 
REQUIRED BY THE LAW. 

Many inquiries are coming to this Department relative to 
the names that may be employed in declaring the quantity or 
proportion of the ingredients, as required by Congress. 

The following are representative: 

“The word ‘alcohol’ has received so much unfavorable 
notoriety during the last few years that we hesitate to place 
it upon our labels. Could we not employ some other words 
in place of it, such as ‘cologne spirits,’ ‘spirits of wine,’ ‘pure 
grain alcohol,’ etc.? 

“Would it be satisfactory for use to use ‘Phenylaceta- 
mide,’ or the following formula, C 0 H 5 NH(CH 3 CO), for the 
chemical acetalilide? 

“One of our preparations contains trichlorethidene ethyl 
alcoholate, which would undoubtedly under the law be con¬ 
sidered a derivative of chloral hydrate. Will it be satisfac¬ 
tory for use to use this name on our trade packages in giv¬ 
ing the amount of this chemical present in the product? 

“In the manufacture of some of our products we use 
opium. It would, however, be a financial loss to state this 
fact on the label. Could we not say this preparations con- 


473 


tains 20 grains of the concentrated extract of Papaver somni- 
ferum to the fluid ounce ? 

‘‘Dover's powder is mentioned in the regulations as one 
of the preparations of opium. It would seem at first glance 
that Dover’s powder as a preparation, if mentioned on the 
label, would be all that could be required as to opium.” 

One of the objects of the law is to inform the consumer 
of the presence of certain drugs in medicines, and the above 
terms do not give the average person any idea as to the 
presence or absence of such drugs. In enumerating the in¬ 
gredients, the quantity or proportion of which is required to 
be given upon the principal label of any medicinal prepara¬ 
tion in which such ingredients may be present, the act uses 
only common names, and the permission to use any but such 
common names for any ingredients required to be declared 
upon the label is neither expressed nor implied in any part 
of the law. 

The term used for acetanilide is “acetanilide,” and not 
phenylacetamide. No reference is made to the use of the 
chemical formula in designating the presence of chemicals. 
The words “chloral hydrate” appear in the act, but not the 
chemical name crichlorethidene glycol. It can readily be 
seen that if the act were not closely adhered to in this con¬ 
nection there would soon be such a confusion and multiplic¬ 
ity of names and phrases that one of the objects of the act 
would be defeated. 

The names to be employed in stating the quantity or pro¬ 
portion of the ingredients required by the act to appear on 
the label of all medicinal preparations containing same are— 

First. Those used in the law for the articles enumer¬ 
ated ; example, “alcohol,” not “spiritus rectificatus.” 

Second. In the case of derivatives: (a) The name of 
the parent substance used in the act should constitute part of 
the name; example, “chloral acetone,” not “trichlorethidene 
dimethyl ketone.” (b) The trade name, accompanied in 
parentheses by the name of the parent substance; example, 
“dionine (morphine derivative).” 

Third. Names of preparations containing the name of 
some ingredient used in the act. In such cases the name 
used in the act should constitute the first portion of the 
name of the preparation. (See F. I. D. 55.) 


474 


Fourth. Common names (such as laudanum, Dover’s 
powder, etc.) of preparations containing an ingredient enu¬ 
merated in the law, provided such name or names are accom¬ 
panied in parentheses by some such phrase as “preparation 
of opium or “opium preparation,”’ followed by the number 
of minims or grains, as specified in the regulations; for in¬ 
stance, “laudanum (preparation of opium), 40 minims per 
ounce.” 

James Wilson, 
Secretary of Agriculture. 
Washington, D. C., March 13, 1907. 

(F. I. D. 57.) 

PHYSICIANS’ PRESCRIPTIONS. 

The Status of Packages Compounded According to Physi¬ 
cians’ Prescriptions and Entering into Interstate 

Commerce. 

Packages resulting from the compounding of physicians’ 
prescriptions under the food and drugs act are the subject of 
many queries, of which the following are representative: 

“If a druggist compounds a physician’s prescription and 
sends it into an adjoining State, will it be necessary to state 
upon the label the amount of alcohol, morphine, etc., that 
may be present. 

“Supposing a regularly licensed practicing physician has 
patients located in various States of the Union and supplies 
medicines to them through the mails, by express, and other¬ 
wise, do such packages come under the provisions of the 
law, and, if so, can the required information be given in pen 
and ink on the label? 

“We treat drug addictions on a very gradual tonic treat¬ 
ment reduction plan. For instance, if John Doe writes for 
information as to the home treatment for his addiction, I 
send him a symptom blank which contains, among other 
questions, an inquiry as to the kind of drug he uses, how he 
uses it, the length of time he has used it, etc. In addition 
to giving me a complete history of his case, he states he is 
using 10 grains of sulph. of morphine (each twenty-four 
hours), hypodermically or internally, as the case may be. In 
prescribing in his case I immediately put him on just one-half 
of the amount he reports as his daily allowance, combining 
same with a bitter tonic. 


475 


“It is necessary for the reduction in drug cases to be 
made without the patient's knowledge. It is, of course, un¬ 
derstood by all physicians that you cannot trust a drug 
habitue to properly make his own reductions, for, as a matter 
of fact, if he knew to what extent I was reducing his daily 
allowance of opiates, he would imagine the reduction too 
rapid, he would get frightened, and would take to his former 
drug for relief. Treatment prepared in this way I do not 
think would come under the head of a proprietary prepara¬ 
tion or a patent medicine, as I prescribe the contents of each 
bottle to meet the requirements of each individual patient. 
All instructions as to the conduct of treatment and the use 
of auxiliary remedies are given by letter; consequently 
there are no printed labels or cartons containing any claims 
concerning the efficacy of this treatment. 

“I would be pleased to have you inform me whether in 
your opinion I would be violating the pure-food law in 
any manner, shape, or form should I continue to label my 
preparations as I am now doing, and in having them pre¬ 
pared in-and forwarded direct to my patients in this 

, and other States." 

“If a package compounded according to a physician's pre¬ 
scription be shipped, sent, or transported from any State or 
Territory or the District of Columbia to another State or 
Territory or the District of Columbia by a compounder, 
druggist, physician, or their agents, by mail, express, freight, 
or otherwise, the label upon such package is required to bear 
the information called for by Congress. If, however, the 
patient himself or a member of his household, or the physi¬ 
cian himself carries such package across a State line, and 
such package is not subject to sale, it is held that such pack¬ 
age need not be marked so as to conform with the law, be¬ 
cause such a transaction is not considered one of interstate 
commerce. 

The package may be marked so as to comply with the 
act by either stamp, pen and ink, or typewriter, provided all 
such written matter is distinctly legible and on the principal 
label, as prescribed in Regulation 17. 

James Wilson, 
Secretary of Agriculture. 
Washington, D. C., March 13, 1907. 


476 



(F. I. D. 58.) 

THE LABELING OF PRODUCTS USED AS FOODS 
AND DRUGS AS WELL AS FOR TECHNICAL 
AND OTHER PURPOSES. 

Frequent requests for information relative to the proper 
labeling of products bearing the names of foods and drugs, 
but used also for technical and other purposes, are received. 
The following are typical: 

“We will kindly ask you to advise us in regard to the 
new law that governs the line of oils. We manufacture a 
compound product, so-called ‘turpentine,’ which contains 
pure turpentine and a very fine petroleum product. It is 
used in most branches where pure turpentine is used, with 
the exception of medicinal purposes, for which we do not 
sell it. 

“We understand that if we were to sell any cotton-seed 
oil so branded as to indicate that it was intended to be used 
as a food, for example, under the brand ‘Blank Salad Oil,’ 
it would be necessary to observe the requirements of the 
law referred to; but we are in doubt and would be glad to 
have your opinion as to whether a sale or shipment of this 
oil (for lubricating purposes) under the ordinary trade 
brand of cotton-seed oil, and without anything to indicate 
that it was of a quality suitable for use as a salad oil, would 
subject us to the provisions of this act.” 

During personal interviews the question of marking 
chemical reagents has also been discussed. 

Products used in the arts and for technical purposes are 
not subject to the food and drugs act. It is, however, a 
well recognized fact that many articles are used indiscrimin¬ 
ately for food, medicinal and technical purposes. It is well 
known that some products employed for technical purposes 
are adulterated or misbranded within the meaning of this 
act. Inasmuch as it is impossible to follow such products 
into consumption in order to determine to what use they are 
finally put, it is desirable that such an article sold under a 
name commonly applied to such article for food, drug, and 
technical purposes be so labeled as to avoid possible mis¬ 
takes. The ordinary name of a pure and normal product, 
whether sold for food, drug, technical, or other purposes, is 


477 


all that is necessary. Pure cotton-seed oil or turpentine may 
be sold without any restrictions whatever, whether such 
article is sold.for food, medicinal, or technical purposes, but 
it is suggested that a cotton-seed oil intended for lubricat¬ 
ing purposes, or a so-called turpentine consisting of a mix¬ 
ture of turpentine and petroleum oils, used by the paint 
trade, be plainly marked so as to indicate that they are not 
to be employed for food or medicinal purposes. Such phrases 
as the following may be used: “Not for Food Purposes,” 
“Not for Medicinal Use,” or for “Technical Purposes Only,” 
or “For Lubricating Purposes,” etc. 

In order to avoid complication it is suggested that chemi¬ 
cal reagents sold as such be marked with such phrases as 
the following: “For Analytical Purposes,” or “Chemical 
Reagent,” etc. 

James Wilson, 
Secretary of Agriculture. 

Washington, D. C., March 13, 1907. 

(F. I. D. 59.) 

NATIONAL FORMULARY APPENDIX. 

The Nationl Formulary is one of the standards recog¬ 
nized under the law. The question has been asked a number 
of times whether the appendix of this authority would be 
construed as a part and parcel of the book itself. On page 
IV of the preface it is distinctly stated that the formulae 
collected in the appendix of the National Formulary are 
“no longer designated as ‘N. F.’ preparations.” This shows 
that these formulae are not integral parts of the book under 
the law, which covers only those products of the National 
Formulary recognized as such by this authority. By this 
it is understood that if a drug product is sold under a name 
contained in the appendix of the National Formulary, it 
would not be necessary for such product either to conform 
to the standard indicated by the formula or to declare upon 
the label its own standard strength, quality, and purity if a 
different formula is employed in its manufacture. Such 
articles are, however, subject to the law in every other re¬ 
spect, as is the case of other medicinal products not recog¬ 
nized by the IT. S. Pharmacopoeia or National Formulary. 

James Wilson, 
Secretary of Agriculture. 
Washington, D. C., March 13, 1907. 


478 


(F. I. D. 63.) 

USE OF THE WORD “COMPOUND” IN NAMES OF 

DRUG PRODUCTS. 

Many inquiries are received concerning the use of the 
word “compound” in names of drugs products. There 
seems to be a general impression that this word can be ap¬ 
plied as a corrective to many misbranded products. The 
following extracts serve as examples: 

“You have on file our formula (active agents—croton 
oil and cascara), and we would ask if it is possible to call 
the same ‘castor pill compound” and comply with the regula¬ 
tions ? 

“This liniment has been in use for forty years. The in¬ 
gredients, each separately and collectively, are sanitary and 
highly curative. The one ingredient after which it was named 
happens to be present in the least proportion. Cannot the 
compound be called ‘Compound Sassafras Cream?” 

An eminent jurist writes: 

“I should be glad to know the views entertained by your 
Department as to when a druggist has satisfied this act by 
a label or.printed matter which he puts on the package or 
bottle in relation to compound. Take for example, the prod¬ 
uct now put on the market as Cascarin Compound, or Aloin 
Compound. I am impressed with the fact that such label 
must have added a statement as to what the other ingred¬ 
ients of the compound are. This may not mean, and prob¬ 
ably does not mean, that the formula must be given or the 
exact proportions, but a purchaser has the right to know 
what is in the compound in order to determine for himself 
or to receive proper advice, as to whether it is safe to be 
used.” 

In no case can a preparation be named after an ingredient 
or drug which is not present. The word “compound” shall 
not be used in connection with a name which in itself, or 
together with representations and designs accompanying 
same, would be construed as a form of misbranding under 
the act. 

It is held that if a mixture of drugs is named after one 
or more but not all of the active medicinal constituents (not 
vehicle) present in the preparation, the word “compound” 
can be used in connection with the name, (a) provided the 


479 



active constituent after which the product is named is pres¬ 
ent in an amount at least equal to that of any other medicinal 
agent present. Example: If it is desired to make a mix¬ 
ture of oil of sandalwood, balsam copaiba, and castor oil, 
and call this product “Oil of Sandalwood Compound,’' the 
oil of sandalwood should constitute at least 33per cent, 
of the entire mixture. Or (b) provided the potent active 
, constituent after which the product is named is present in 
sufficient amount to impart the preponderating medicinal 
effect. Example: If a produc.t is named after the active 
constituent, strychnine, the strychnine or one of its salts 
should be present in sufficient amount to produce the pre¬ 
ponderating medicinal effect. Or (c) provided the complete 
quantitative formula, as outlined in the United States 
Pharmacopoeia and National Formulary, be given on the 
principal label. A declaration of the complete quantitative 
formula, however, does not exempt the manufacturer or 
dealer from giving the information required by the act in the 
manner prescribed by the regulations. The ounce shall be 
the unit. The amounts of the ingredients present (except¬ 
ing alcohol, which is to be stated in per cent. ) shall be given 
in grains or minims, and if it is desired the metric equi¬ 
valent may be given in addition. 

James Wilson, 
Secretary of Agriculture. 
Washington, D. C., March 23, 1907. 

(F. I. D. 68.) 

LABELING OF FOOD AND DRUG PRODUCTS 
“MANUFACTURED FOR,” “PREPARED FOR,” 
“DISTRIBUTED BY,” ETC. 

Numerous inquiries are received relative to the marking 
of products not manufactured by the party in whose name 
they are sold. The following are representative: 

“We prepare products on the special prescription of the 
customer, shipping the same to him in barrels to be rebot¬ 
tled, labeled, and packed for the market. Many of our cus¬ 
tomers are asking how the law effects this business. 

“Manufacturing chemists ship goods to us made accord¬ 
ing to our formula; we bottle and label the goods. Should 
our name appear on the labels as manufacturers or distri- 


480 


buters ? All of our remedies are given a distinctive name. 

“If we put up a cough remedy for John Smith & Co., 
would it be sufficient to label it ‘Sold by,’ or must it be 
labeled ‘Prepared for John Smith & Co.’? 

“Will it be necessary to have appear on the label our 
name as the actual manufacturer of the product or will it 
only be necessary that the words ‘Prepared only by’ be cut 
out of the label and instead the words ‘Prepared for’ be 
printed thereon, just before the name of the Blank Chemical 
Company? You will, we think, appreciate that, as the prep¬ 
aration is made over their private formula and for their ac¬ 
count, we acting merely as the agent for this manufacturer, 
we should not care to have our name attached to it or to any 
other preparation of this kind put up by another concern 
and should be obliged to discontinue the business entirely 
should it be required that our name appear on the labels for 
this preparation. 

“I would respectfully call your attention to the injustice 
the enforcement of Regulation 18 (a) of Circular 21 will 
be to manufacturers of plain unmixed food products like 
sweet corn or tomatoes. This regulation enables jobbers to 
demand that their names oe placed on the labels to the ex¬ 
clusion of that of the manufacturer and to enforce their de¬ 
mand. The remedy is a simple one and seems to be wholly 
within the intent of the law, viz., require that the name of 
the manufacturer and place of manufacture be put upon 
every package offered for sale, and that it be held mis¬ 
branded if this is not the conspicuous feature of all labels 
on all packages of food, whether plain, mixed, or com¬ 
pounded.’’ 

In considering the above inquiries it should be borne in 
mind that the law forbids all forms of misrepresentation. 
Food mixtures and compounds having “distinctive names’’ 
must in all cases bear the name of the place of manufacture. 
No drug products, whether simple, mixed, or compounded, 
with or without “distinctive names,” are required to bear the 
name of the manufacturer or producer, or the place where 
manufactured or produced, except when sold under proper 
name brands, i. e., brands in which both the given name and 
surname are used. All food and drug products sold under 
proper name brands should bear the name of the manufac- 


•481 


turer or producer and the place of manufacture or produc¬ 
tion. In all cases where the name of party or place is stated 
upon the label such name must be the true name of the ac¬ 
tual manufacturer, producer, or packer and the true name 
of the place where the article was manufactured., produced, 
or packed. 

If, for trade reasons, when not required by law, a name 
or place be given upon the label of foods or drugs manufac¬ 
tured or packed for any person, firm or corporation by an¬ 
other person, firm, or corporation, one of two forms of 
labels is allowed, viz: 

(a) The name of the actual manufacturer or packer 
and the place where the goods were actually manufactured 
or packed may be given, or 

(b) The name of the person, firm, or corporation for 
whom the goods are manufactured or packed or by whom 
they are distributed may be given, if preceded by the words 
“Prepared for/' “Manufactured for,” “Distributed by/’ etc. 
The phrase “Sold by” is not satis factory-. The approved 
phrase should be set in type not smaller than eight-point 
(brevier) caps. 

This rule holds even if the formula or prescription be 
furnished or owned by the parties for whom the goods are 
manufactured or packed. 

Foods and drugs repackaged within a State and sold only 
within that State are not subject to the Federal law; but 
repackaged foods and drugs which enter interstate commerce 
or which are sold in the District of Columbia or in the Terri¬ 
tories are subject to the law and should be labeled in ac¬ 
cordance with this decision. 

James Wilson, 
Secretary of Agriculture. 

Washington, D. C., April 18, 1907. 

(F. I. D. 70.) 

ABUSE OF GUARANTY FOR ADVERTISING 

PURPOSES. 

The attention of the Department has been called re¬ 
peatedly of late to the abuse, for advertising purposes, of the 
serial number assigned to a guaranty. The Department of 
Agriculture accepts no responsibility for the guaranty which 
the manufacturer or dealer files. Particular attention must 


482 


be paid to the fact that it must neither be directly stated nor 
implied ih any fashion that the Department of Agriculture 
or the United States Government guarantees or indorses the 
products to which the guaranty, or serial number are 
attached. The guaranty represented by the serial number is 
the guaranty of the manufacturer and not of the Govern¬ 
ment. 

To facilitate business a serial number is assigned to this 
guaranty, and the guaranty is filed in the Department of 
Agriculture for the purpose of verifying the serial number 
when it is used on packages of goods. 

The misuse of the serial number is a misrepresentation, 
and in each case of such an abuse the serial number will be 
withdrawn and the guaranty returned after proper notice. 
Serial numbers, however, which have been issued and passed 
into commerce prior to withdrawal will be respected by the 
Department in any action which may be brought against 
dealers selling goods bearing the number which is improp¬ 
erly used. 

The attachment of the serial number or guaranty to 
articles which are not foods or drugs is also regarded as 
a misrepresentation on which a similar action will be based. 

H. W. WiUY, 

Frederick L. Dunlap, 

Geo. P. McCabe, 

Board of Food and Drug Inspection. 

Approved: 

James Wilson, 

Secretary of Agriculture. 

Washington, D. C., May 14, 1907. 

(F. I. D. 72.) 

USE OF GUARANTIES AND SERIAL NUMBERS 

THEREOF. 

A misaprehension exists as to the requirements of the 
regulations for the enforcement of the food and drugs act, 
Tune 30, 1906, in regard to placing the serial number on 
articles manufactured by persons who have filed a guaranty 
with the Department and to whom a serial number has been 
issued identifying the said guaranty. Many have the im¬ 
pression that if a guaranty be filed the serial number which 


v 


483 


is assigned to them must be used on all foods or drugs manu¬ 
factured by them. 

Regulation 9 provides two general methods of guaranty. 
The first is described in subdivision (b) of Regulation 9, as 
follows: 

(b) A general guaranty may be filed with the Secretary 
of Agriculture by the manufacturer or dealer and be given 
a serial number, which number shall appear on each and 
every package of goods sold under such guaranty with the 
words, “Guaranteed under the foods and drugs act, June 30, 
1906;’ 

The second is described in subdivision (d) of Regulation 
9, as follows: 

(d) If the guaranty be not filed with the Secretary of 
Agriculture as above, it should identify and be attached to 
the bill of sale, invoice, bill of lading, or other schedule 
giving the names and quantities of the articles sold. 

The statement in subdivision (b) that when a guaran¬ 
tor is assigned a serial number, the said number shall appear 
should not be construed as mandatory. The meaning is that 
if a manufacturer wishes to make effective the guaranty 
filed with the Department, he must place the legend and 
serial number on his goods, otherwise no protection is af¬ 
forded to his customers in the absence of a special agree¬ 
ment or the alternative as provided in subdivision (d) of 
Regulation 9. 

Regulation 9, in its entirety, is intended to provide for the 
enforcement and administration of section 9 of the food 
and drugs act, which reads as follows: 

Sec. 9. That no dealer shall be prosecuted under the 
provisions of this Act when he can establish a guaranty 
signed by the wholesaler, jobber, manufacturer, or other 
party residing in the United States, from whom he pur¬ 
chases such articles, to the effect that the same is not adul¬ 
terated or misbranded within the meaning of this Act, desig¬ 
nating it. Said guaranty, to afford protection, shall contain 
the name and address of the party or parties making the 
sale of such articles to such dealer, and in such case said 
party or parties shall be amenable to the prosecutions, fines, 
and other penalties which would attach, in due course, to 
the dealer under the provisions of this Act. 


484 


A study of the law in connection with the regulations 
makes it apparent that the intention is to provide a means 
whereby the manufacturer can assume responsibility under 
the law for the character of the goods manufactured by 
him, after they have passed out of his possession into the 
hands of the person who purchased them from him. In no 
case is a guaranty a good defense, unless it be from the per¬ 
son who sold the goods to the person offering the guaranty 
as a defense. In order to simplify the procedure, the De¬ 
partment volunteers to act as custodian of the guaranty, 
which is an offer on the part of the manufacturer to free 
dealers, reselling his goods, from responsibility, under the 
law, for possible misbranding or adulteration. In order that 
the guarantor may convey this intention on his part to the 
purchasers of his goods, a serial number is assigned to such 
guarantor, and by placing this number on his goods he 
fixes his responsibility. Whether he desires to enter into an 
agreement of this kind with the purchaser of his goods is 
wholly a matter within his discretion, and he can use the 
serial number or not for this purpose, as he may please. 
The use of the number will save the trouble of individual 
guarantees with each individual transaction or each indi¬ 
vidual customer. In other words the label itself will carry 
notice that the manufacturer holds himself responsible, 
under the law, to the persons who purchase goods directly 
from him, for any misbranding or adulteration. 

H. W. Wiley, 

Frederick L. Dunlap, 

Geo. P. McCabe, 

Approved: Board of Food and Drug Inspection 

James Wilson, 

Secretary of Agriculture. 

Washington, D. C., May 17, 1907. 

FOOD INSPECTION DECISION 76. 

DYES, CHEMICALS, AND PRESERVATIVES IN 

FOODS. 

It is provided in regulation 15 of the rules and regula¬ 
tions for the enforcement of the food and drugs act, that 
the Secretary of Agriculture shall determine by chemical or 
other examination those substances which are permitted 


485 


or inhibited in food products; that he shall determine from 
time to time the principles which shall guide the use of 
colors, preservatives, and other substances added to foods; 
and that when these findings and determinations of the Sec¬ 
retary of Agriculture are approved by the Secretary of the 
Treasury and the Secretary of Commerce and Labor, the 
principles so established shall become a part of the rules and 
regulations for the enforcement of the food and drugs act. 

The law provides that no food or food product intended 
for interstate. commerce, nor any food or food product 
manufactured or sold in the District of Columbia or in any 
Territory of the United States, or for foreign commerce, 
except as thereinafter provided, shall contain substances 
which lessen the wholesomeness or which add any delete¬ 
rious properties thereto. It has been determined that no 
drug, chemical, or harmful or delterious dye or preserva¬ 
tive may be used. Common salt, sugar, wood smoke, potable 
distilled liquors, vinegar, and condiments may be used. 
Pending further investigation, the use of saltpeter is al¬ 
lowed. 

Pending the investigation of the conditions attending pro¬ 
cesses of manufacture, and the effects upon health of the 
combinations mentioned in this paragraph, the Department 
of Agriculture will institute no prosecution in the case of the 
application of fumes of burning sulphur (sulphur dioxid), 
as usually employed in the manufacture of those foods and 
food products which contain acetaldehyde, sugars, etc., with 
which sulphurous acid may combine, if the total amount of 
sulphur dioxid in the finished product does not exceed 350 
milligrams per liter in wines, or 350 milligrams per kilo¬ 
gram in other food products, of which not over 70 milli¬ 
grams is in a free state. 

No prosecutions shall be based on the manufacture, sale, 
or transportation of foods and food products manufactured 
or packed during the season of 1907 which contain sodium 
benzoate in quantities not exceeding one-tenth of 1 per cent., 
or benzoic acid equivalent thereto, provided sodium benzoate 
or benzoic acid has hitherto been generally used in such 
foods and food products. 

The label of each package of sulphured foods, or of 
foods containing sodium benzoate or benzoic acid, shall bear 


486 


a statement that the food is preserved with sulphur dioxid, or 
with sodium benzoate, or benzoic acid, as the case may be, 
and the label must not bear a serial number assigned to 
any guaranty filed with the Department of Agriculture nor 
any statement that the article is guarantee to conform to 
the food and drugs act. 

The use of any dye, harmless or otherwise, to color or 
stain a food in a manner whereby damage or inferiority is 
concealed is specifically prohibited by law. The use in food 
for any purpose of any mineral dye or any coal-tar dye, ex¬ 
cept those coal-tar dyes hereinafter listed, will be grounds 
for prosecution. Pending further investigations now under 
way and the announcement thereof, the coal-tar dyes herein¬ 
after named, made specially for use in foods, and which bear 
a guaranty from the manufacturer that they are free from 
subsidiary products and represent the actual substance the 
name of which they bear, may be used in foods. In every 
case a certificate that the dye in question has been tested 
by competent experts and found to be free from harmful 
constituents must be filed with the Secretary of Agriculture 
and approved by him. 

The following coal-tar dyes which may be used in this 
manner are given numbers, the numbers preceding the 
names referring to the number of the dye in question as 
listed in A. G. Green’s edition of the Schultz-Julius Sys¬ 
tematic Survey of the Organic Coloring Matters, published 
in 1904. 

The list is as follows: 

Red shades : 

107. Amaranth. 

56. Ponceau 3 R. 

517. Erythrosin. 

Orange shade : 

85. Orange I. 

Yellow shade : 

4. Naphthol yellow S. 

Green shade : 

435. Light green S. F. yellowish. 

Bine shade : 

692. Indigo disulfoacid. 

Each of these colors shall be free from any coloring 
matter other than the one specified and shall not contain any 


487 


contamination due to imperfect or incomplete manufacture. 

The decision further states that these coal-tar dyes must 
be made specifically for use in foods and bear a guarantee 
from the manufacturer that they are free from subsidiary 
products and represent the actual compound whose name 
they bear. 

The following statement is necessary in order to illus¬ 
trate the principles guiding the Department of Agriculture 
in framing this portion of the decision: 

An extended study of the large number of so-called 
coal-tar dyes which are now in use for the coloring of foods 
and foodstuffs has been necessary to arrive at a conclusion 
concerning the restriction, if any, which may be placed on 
their use, and the Department acknowledges the very effi¬ 
cient aid rendered during the course of this study by Dr. 
Bernhard C. Hesse, of New York City. Doctor Hesse has 
had an extended experience in this subject through his long 
association with the leading dyestuff manufacturers in Ger¬ 
many. Since severing his connection with them he has 
given his time largely to expert work along this line. 

The literature on this subject is very unsatisfactory as 
to what coal-tar products are used, and is not to be de¬ 
pended upon, because of the equivocal nature of the term¬ 
inology employed. It is impossible to reduce this termin¬ 
ology to an unequivocal and definite basis for the great ma¬ 
jority of such coal-tar odors. 

It was impracticable to go to all those in the United 
States who use coal-tar dyes in food products and obtain 
specimens of the coal-tar colors so used. This is true not 
only because of the large number of such users and their 
wide geographical distribution, but also because of the re¬ 
luctance which would undoubtedly be encountered among 
many such users to disclose the nature of the products em¬ 
ployed by them. 

The sources of coal-tar materials are limited in number, 
however.' By reference to the book entitled “A Systematic 
Survey of the Organic Coloring Matters,” by Arthur G. 
Green, published in 1904, on pages 9 and 10 thereof, it will 
be seen that there are 37 different concerns in the world en¬ 
gaged in the manufacture of coal-tar materials. 

Therefore a canvass of these sources for such coal-tar 


488 


coloring matters, as in their judgment, or their business 
practice, they regard as proper for use in food products, 
seemed the best mode of obtaining a knowledge of the field 
of the coal-tar colors here in question. 

Communication was had, therefore, with 13 manufac¬ 
turers of coal-tar colors in an endeavor to obtain from them 
a list of such coal-tar colors as, in their judgment or business 
practice, were deemed suitable for use in food products. 
When this co-operation was established, request was also 
made for information as to the composition of the coal-tar 
samples submitted, and in order to avoid confusion samples 
were to be identified by reference to the “Systematic Sur¬ 
vey of the Organic Coloring Matters," by Green, in which 
each coal-tar color has its own number. This information 
is necessary to reduce the terminology to a common and 
unequivocal basis. The thirteen manufacturers, or their 
accredited agents, with whom communication was held prob¬ 
ably represent from 85 to 90 per cent, of the total dyestuff 
output of the world. 

In order to make a provision for the 24 makers on the 
list in the Green tables, and not included in the 13 makers 
consulted, a request for samples was made from two New 
York City houses, who themselves import coal-tar colors 
from sources other than the above, for use in food products. 
Their products must fairly represent any output not repre¬ 
sented by the 13 makers above mentioned. 

The question of the choice of dyes for the coloring of 
foodstuffs has been decided on the basis of those dyes 
which have been submitted by the manufacturers or their 
accredited agents, but it was impossible to consider any 
dyes when the manufacturer or the accredited selling agent 
were unwilling to state unequivocally what the dyes sub¬ 
mitted were, so that they could be identified chemically. 

When those interested in placing dyestuffs on the mar¬ 
ket for the coloring of food have shown unwillingness to 
give information of this kind as to what they sell, and by 
thus selling, recommend, the burden of proof as to the harm¬ 
lessness of such dyes lies with them, and until such proofs 
are adduced, the use of such dyes should be inhibited. 

With this knowledge of the specific nature of the dyes 
recommended, the Department has made a study of those 


\ 


P 


489 


concerning which there has been the greatest unanimity of 
opinion among the manufacturers or their agents as to 
their fitness; and in the cases where such dyes have been 
studied as to their physiological action, and the reports have 
been favorable, they have been included in the tentative list 
proposed in the food inspection decision herewith. 

This tentative list of dyes includes a wide range of colors 
sufficient for all legitimate purposes. Among them are none 
which are patented, so that their manufacture is open to 
all interested in the dye industry. 

One point may be particularly emphasized regarding the 
use of these dyes, namely, the need for the manufacturer’s 
guarantee of purity. It is the manufacturer above all who 
knows the exact nature of his dyestuffs, and if he is willing 
to sell his colors for use in foodstuffs he should be willing 
to guarantee that the dyes really are what they are repre¬ 
sented to be, that they are not mixtures, and that they do 
not contain harmful impurities. 

In order further to minimize the possibility of harmful 
impurities existing in these dyes, it has been thought nec¬ 
essary to require a further examination by competent ex¬ 
perts, a certificate from whom is necessary, stating that the 
dyes in question are what they are represented to be. 


490 


SOURCES OF SUPPLY. 


When buying Drugs and Chemicals it is advisable, whenever 
possible, to obtain them from your nearest wholesale druggist. Un¬ 
less you purchase in sufficiently large quantities to get jobbing 
prices, you will be able to buy quite as cheap and save express 
charges. When buying in larger lots, or if you are unable to obtain 
what you want locally, you will find the following firms strictly 
reliable. 

When writing for quotations, always use Printed Stationery and 
enclose stamp for reply. Remember that catalogues, etc., cost the 
manufacturers considerable money, and do not ask for them merely 
out of curiosity. 

WHOLESALE DRUGS AND chemicals. 

Truax & Green Co., Chicago, Ill. 

Eimer & Amend, Third Avenue and Eighteenth St., N. Y. City. 

BOTTLES, GLASS JARS, ETC. 

Whitall, Tatum Co., 46-48 Barclay Street, N. Y. City. 

Swindell Bros., Bayard and Russell Streets, Baltimore, Md. 

Chesapeake Glass Co., Baltimore, Md. 

Kimble Glass Co., Chicago, Ill. 

TIN BOXES. 

American Stopper Co., 19 Verona Street, Brooklyn, N. Y. 

Economy Can Co., Chicago, Ill. 

American Can Co.. New York City. 

Buckeye Stamping Co., Columbus, Ohio. 

WOOD BOXES. 

Bogert & Hopper, 162 William Street, N. Y. City. 

E. B. Estes & Son, New York City. 

ALUMINUM BOXES. i 

New Jersey Aluminum Co., Newark, N. J. 

Economy Can Co., Chicago, Ill. 

Utica Aluminum Manufacturing Co., Utica, N. Y. 

COLLAPSIBLE TUBES. 

A. H. Wirz & Co., 913-919 Cherry Street, Philadelphia, Pa. 

Economy Can Co., Chicago, Ill. 

Standard Specialty and Tube Co., New Brighton, Pa. 

RUBBER STAMPS AND PRINTING. 

William Eskew, Portsmouth, Ohio. u 


% 


491 


ESSENTIAL OILS AND PERFUME MATERIALS. 
Fritzsche Bros., 82-84 Beekman Street, N. Y. City. 

Magnus, Mabee & Reynard, 257 Pearl Street, N. Y. City. 

Edwin H. Burr, 18 Cedar Street, N. Y. City. 

SOAPMAKERS’ MACHINERY. 

Brown & Patterson, 33 Marcy Ave., Brooklyn, N. Y. 

Thomas F. Congdon & Co., 50 Church Street, N. Y. City. 

H. W. Dopp Co., Buffalo, N. Y. 

SOAPMAKERS’ MATERIALS. 

Welch, Holme & Clarke Co., 383 West St., N. Y. City. 

Tnnis, Speiden & Co., 46 Cliff St., N. Y* City. 

Philadelphia Quartz Co., 121 S. Third St., Philadelphia, Pa. 
(Silicate of Soda.) 

SOAP DIES. 

Meyer-Jensen & Co., 2 Reade St. N. Y. City. 

Mooney & Bueter, Chicago, Ill 

GENERAL LABORATORY MACHINERY. 

F. J. Stokes Machine Co., Philadelphia, Pa. 

The J H. Day Co., Cincinnati, Ohio. , 

GRAPHITE. 

The Joseph Dixon Crucible Co., Jersey City, ,N. J. 

WHITE WAX. 

E. A. Bromund, 97-99 Reade St., N. Y. City. 

POLISHING MATERIALS OF ALL KINDS. 

The Pettit Chemical Co., 241 Front St., N. Y. City. 

ANIUN DYES AND COLORS. 

Schoellkopf, Hartford & Hanna, Buffalo, N. Y. 

A. Klipstein & Co., 122 Pearl St., N. Y. City. 

LITHOGRAPH STOCK LABELS AND PAPER BOXES. 
Pictorial Printing Co., Aurora, Ill. 

New York Paper Box Co., 34 to 40 West St.. N. Y. City. 

The William Koehl Co., Jamestown, N. Y. 

MAILING CASES. 

The Improved Mailing Case Co., 158 W. Broadway, N. Y. City 
St. Louis Paper Box & Tube Co., 3115 N. Broadway, St. Louis 
Mo. 

TIN FOIL AND BOTTLE CAPS. 

Johnston Tin Foil Metal Co., St. Louis, Mo. 

Patent Metal Co., Philadelphia, Pa. 

TALC 

W. B. Daniels, 252 Front St., N. Y. City. 

Pettit Chemical Co., 241 Front St., N. Y. City. 

P., R. Dreyer & Co., 16 Cedar St., N. Y. City. 

W. H. Whittaker, 245 Front St., N.*Y. City. 

PRIVATE BRANDS OF SOAP. 

The W. and W. Soap Co., Cincinnati, Ohio. 


492 


TABLE OF EQUIVALENTS OF APOTHECARIES’ AND 
METRIC FLUID MEASURES. 


Minims 

C.c. 

Minims 

C.c. 

FI. 

ozs. 

C.c. 

FI. ozs. 

C.c. 

1 

__ 

0.06 

25 = 

1.54 

1 

— 

29.57 

21 

_ 

621.00 

2 

— 

0.12 

30 = 

1.90 

2 


59.20 

22 

— 

650.00 

3 

— 

0.18 

35 = 

2.16 

3 

— 

89.00 

23 

— 

680.00 

4 

— 

0.24 

40 = 

2.50 

4 

— 

118.40 

24 

— 

710.00 

5 

— 

0.30 

45 = 

2.80 

5 

— 

148.00 

25 

— 

740.00 

6 

— 

0.36 

50 = 

3.08 

6 

— 

178.00 

26 

— 

769.00 

7 

— 

0.42 

55 = 

3.40 

7 

— 

207.00 

27 

— 

798.50 

8 


0.50 



8 

— 

236.00 

28 

— 

828.00 

9 

— 

0.55 



9 

— 

266.00 

29 

— 

858.00 

10 


0.60 

FI. drs. 


10 

— 

295.70 

30 

— 

887.25 

11 

— 

0.68 

1 — 

3.75 

11 

— 

325.25 

31 

— 

917.00 

12 

^z: 

0.74 

iy 4 = 

4.65 

12 

— 

355.00 

32 

— 

946.00 

13 


0.80 


5.60 

13 


385.00 

48 

— 

1419.00 

14 


0.85 

m = 

6.51 

14 

.. ■ 

414.00 

56 

— 

1655.00 

15 

— 

0.92 

2 = 

7.50 

15 

— 

444.00 

64 

— 

1892.00 

16 

— 

1.00 

3 = 

11.25 

16 

— 

473.11 

72 

— 

2128.00 

17 

— 

1.05 

4 = 

15.00 

17 


503.00 

80 

— 

2365.00 

18 

— 

1.12 

5 = 

18.50 

18 

— 

532.00 

96 

— 

2839.00 

19 

— 

1.17 

6 = 

22.50 

19 

— 

562.00 

112 

— 

3312.00 

20 

— 

1.25 

7 — 

26.00 

20 

— 

591.50 

128 

— 

3785.00 


TABLE OF EQUIVALENTS OF METRIC FLUID AND 
APOTHECARIES’ MEASURES. 


C.c. 

FI. ozs. 

C.c. 

Fl. ozs. 

C.c. 

Fl. drs. 

C.c. 

Minims 

1000 

= 33.81 

400 

= 13.53 

25 

= 6.76 

4 

= 64.8 

900 

= 30.43 

300 

= 10.14 

10 

= 2.71 

3 

= 48.6 

800 

= 27.05 

200 

= 6.76 

9 

= 2.43 

2 

= 32.4 » 

700 

= 23.67 

100 

= 3.38 

8 

= 2.16 

1 

= 16.23 

600 

= 20.29 

75 

= 2.53 

7 

= 1.89 

0.09 

— 1.46 

500 

= 16.90 

50 

= 1.69 

6 

= 1.62 

0.07 

= 1.14 

473 

= 16.00 

30 

= 1.01 

5 

= 1.35 

0.05 

= 0,81 


493 


































TABLE OE EQUIVALENTS OF APOTHECARIES’ AND 

METRIC WEIGHTS. 


Grs. 


Gms. 

Grs. 


Gms. 

Drs. 


Gms. 

X 

— 

0.00810 

21 

— 

1.360 

1 

— 

3.9 

y 6 

' 

0.01080 

22 

~ 

1.425 

2 

— 

7.8 

Vs 

— 

0.01296 

23 

~ 

1.460 

3 

ZZ^I 

11.65 

'A 

zmz 

0.01620 

24 

— 

1.55 

4 

— 

15.50 

Vs 


0.02160 

25 

~ 

1.62 

5 

— 

19.40 

'A 

~ 

0.03240 

26 

' 

1.70 

6 

— 

23.30 

V4 

— 

0.04860 

27 

~~ 

1.75 

7 

— 

27.20 

1 

— 

0.065 

28 

— 

1.82 




2 

— 

0.130 

29 

_ 

1.87 

Ounces 



3 

—- 

0.195 

30 

— 

1.95 

1 

— 

31.10349 

4 

— 

0.260 

31 


2.00 

2 

* 

62.20 

5 

1 

0.324 

32 

— 

2.10 

3 

— 

93.30 

6 

— 

0.400 

33 


2.16 

4 

' 

124.40 

7 

— 

0.460 

34 

— 

2.20 

5 

— 

155.50 

8 

— 

0.520 

35 

— 

2.25 

6 

— 

186.60 

9 

— 

0.600 

36 

" ~ 

2.30 

7 

— 

217.70 

10 

— 

0.650 

37 

— 

2.40 

8 

— 

248.80 

11 

— 

0.715 

38 


2.47 

’9 

~ 

280.00 

12 

— 

0.780 

39 

— 

2.53 

10 

— 

311.00 

13 

— 

0.845 

40 

— • 

2.60 

11 

— 

342.14 

14 

— 

0.907 

42 


2.73 

12 

— 

373.23 

15 

— 

0.972 

44 

— 

2.86 

16 

— 

497.60 

15.432 


1.000 

48 

— 

3.00 

48 

— 

1492.86 

16 

— 

1.040 

50 

—- 

3.25 

100 

—- 

3110.40 

17 

= 

1.102 

52 

— 

3.40 




18 

— 

1.160 

56 

— 

3.65 




19 

— 

1.240 

58 


3.75 




20 

— 

1.300 








TABLE OF EQUIVALENTS OF METRIC AND APOTHE¬ 
CARIES’ WEIGHTS. 


Gms. 

Grs. 

Gms. 


Grs. 

Gms. 


Grs. 

Gms. 

Grs. 

0.0081 

= X 

0.065 

— 

1.003 

1 

— 

15.43 

i 100 

1543.23 

0.0108 

= % 

0.100 

— 

1.543 

2 

— 

30.86 

125 = 

1929.04 

0.0162 

= T 4 

0.130 


2.006 

3 

— 

46.30 

150 = 

2314.85 

0.0324 

— 14 

0.150 

1 

2.315 

4 

— 

61.73 

175 = 

2700.65 

0.0486 

= X 

0.180 

— 

2.778 

5 

— 

77.16 

450 = 

6944.55 

0.0567 

= n 

0.200 

— 

3.086 

6 

— 

92.60 

550 — 

8487.78 


0.300 

— 

4.630 

7 


98.02 

650 = 

10031.01 



0.500 

— 

7.716 

8 


123.46 

750 = 

11574.26 



0.700 

— 

10.803 

9 

~ 

138.90 

850 — 

13117.49 



0.900 

— 

13.890 

10 

— 

154.32 

1000 = 

15432.35 


494 

























EQUIVALENTS OF THE METRIC WEIGHTS AND MEAS¬ 
URES IN AVOIRDUPOIS AND APOTHECARIES’ 
WEIGHTS AND MEASURES. 


Millilitre 

(ml) 

Eng. Cub. In. 

= .061028 = 

Apoth. Meas. 
16.2318 minims 

Centilitre 

(cl) 

= .610280 = 

2.7053 fl. drams 

Decilitre 

(dl) 

= 6.102800 = 

3.3816 fl. ounces 

Litre 

(1) 

= 61.028000 = 

2.1135 pints 

Decalitre 

(Dl) 

= 610.280000 = 

2.6419 gallons 

Hectolitre 

(HI) 

= • 6102.800000 

Kilolitre 

(Kl) 

= 61028.000000 


Myrialitre 

(Ml) 

= 610280.000000 



MEASURES OF WEIGHT. 




Troy Grains 

Lbs. 

Ozs. 

Drs. 

Grs. 

Milligram 

(mg) 

= .0154 





Centigram 

(eg) 

= .1543 





Decigram 

(dg.) 

= 1.5432 





Gram. 

(gm) 

= 15.4323 

= 0 

0 

0 


Decagram 

(Dg.) 

= 154.3234 

= 0 

0 

2 

34.3 

Hectogram 

(Hg.) 

= 1543.2348 

= 0 

3 

1 

43.2 

Kilogram 

(Kg.) 

= 15432.3487 

= 2 

8 

1 

12.3 

Mvriagram (Mg.) 

= 154323.4874 

= 26 

9 

4 

v. 

3.4 


495 













INDEX 


* * 


Acid, definition of. 10 

Adhesives .382-392 

Alchemy . 1 

Affinity, chemical. 8 

Alkali, definition of. 10 

Almond Oil. 56 

Aloes . 178 

Ammonia .303 

Analysis, definition of. 6 

Antiseptic Hair Tonic.119 

Atoms . 7 

Apothecaries fluid measure. 36 

Apothecaries weight. 35 

Avoirdupois weight. 35 

Ayer’s Hair Vigor.116 

Ayer’s Sarsaparilla.175 

Baby Cough Syrup.237 

Baking Powder.264 ^ 

, Baking Powder Formulas.271 

Bath Powders. 88 

Bay Rum. 61 

Beeswax . 51 

Benzoinated Lard. 53 

Bismuth Hair Dye.108 

Black Hair Dye.106, 107, 109 

Blondine . 112 

Bluing .364-366 ' 

Borax . 59 

Boric Acid..*. 59 

Brown Hair Dye.106, 108 

Brunette or “Rachelle” Face Powder. 86 

Burns, remedies for.240 

Burettes . 15 

Calcium Sulphate.277 

Candy Cathartic.181, 182 

Carborundum .279 

Casein .56-62 

Casein Massage Cream. 62 


497 








































Catarrh Jelly.... 

Catarrh Remedies. 

Catarrh Snuffs. 

Cathartic Pills. 

Cements . 

Chalk . 

Chemical changes. 

Chemistry, definition of. 

China Clay. 

Clarification .. 

Cleansing Compounds. 

Coating Tablets. 

Cocoa Butter. 

Cocoanut Oil. 

Coke’s Dandruff Cure. 

Cold Creams. 

Cold Tablets or Capsules. 

Cologne . 

Cologne Oil. 

Color reactions. 

Combinations, chemical and physical 

Compounds, definition of. 

Condenser, Liebig’s. 

Cork Covers. 

Corn Files. 

Corn Remedies. 

Corn Remedy, Liquid. 

Corn Salves. 

Corollas Hair Tonic.. 

Cough Drops. 

Cough Remedies.. 

Court Plaster. 

Court Plaster, Liquid. 

Cuticura Resolvent. 

Dental Specialties. 

Distillation . 

Dosage Table. 

Drug Mills... 

Eau de Cologne. 

Electrolysis . 

Elements ... 

Emery . 

Enfleurage .. 

Eradicators . 

Essences for perfume making. 

Essential Oils, care of. 

Excessive Perspiration Powders. 


.214 

.209 

.215 

.180 

.383-389 

.276 

. 9 

. 5 

. 60 

. 32 

.366-370 - 

.257 

. 52 

. 56 

.116 

. 69 

.212 

.153 

.155 

. 13 

.10, 11 

. 11 

. 31 

. 50 

.209 

.201 ’ 

.204 

.208 

.116. 

.238 

.235 

.241 

.242 

.171 

. 92 

. 30 

.166 

. 19 

.153 

. 7 

. 6 

.279 

.129 

.366-370 

136, 137, 138 

.>.426 

. 91 


498 

















































Explosive Compounds..... .8, 13 

Extract Banana, pure. 333 

Extract Banana, artificial.333. 334 

Extract Blackberry, artificial.334. 335 

Extract Cherry, artificial. 335 

Extract English Walnuts, artificial.335 

Extract Grape, artificial. 336 

Extract Gooseberry, artificial.336 

Extract Peach, artificial. 337 

Extract Pineapple, artificial.337 

Extract Pistache, artificial. 340 

Extract Raspberry, artificial. 338 

Extract Strawberry, artificial.'... . .338 

Face Powders. 81 

Ferric Oxide.277 

Fig Laxative. 185 

Fig and Cascara Laxative. 186 

Filters . 27 

Filters, to fold. 28 

Filtration . 27 

Fire Extinguishers.420 

Flavoring Extracts.305-340 

Flavoring Extracts, required strength of.307-312 

Flavoring Extract, Lemon.325-327 

Flavoring Extract, Vanilla.. . .315-325 

Flavoring Powders.340-342 

Flavoring Tablets.•.342 

Flax Creme. 80 

Florida Water.155 

Food Colors...'.378-381 

Foot Powders. 89 

Foso Bark. 117 

Fractional Distillation. 32 

Fragrant Liquid Cream. 78 

Fruit Oils, artificial. 328-332 

Fruit Salt, Laxative.. 186, 187 

Furniture Polishes. 293-298 

Gentian .179 

Glass and China Cement...383, 389 

Glycerin . 57 

Glycerin Cold Cream. 76 

Graduates ..... t.. 18 

Greaseless Creams. 65 

Green’s August Flower.,.172 

Hair Dye, black..107, 109 

Hair Dve. brown.107 

Hair Dyes and Stains. 101-112 


499 

















































Hair Dye Powder.Ill ~ 

Hair Regenerator.119 

Hair Tonics.113-120 

Hall’s Vegetable Sicilian Hair Renewer.116 

Hay’s Hair Health.113 

Headache Remedies..224 

Heating Apparatus. 25 

Herbal Cough Remedy.237 

Herb Tablets.•..180 

Herb Tea.183, 184 

Hood’s Sarsaparilla.175 

Household Ammonia. 303 

Hydrometer . 43 

Incomptaibility . 12 

Infusion . 33 

Infusorial Earth.278 

Ink Eraser.405-410 

Ink Powders.405 

Inks .392-406 

Ink Spot Remover.370 

Iodine and Starch reaction. 15 

Ionone .141 

Ionone Patents.142 

Irish Moss. 59 

Isomerism .141 

Jelly Powder.377 v 

Kickapoo Indian Sagwa.172 

Knowlton’s Danderine.117 

Lanolin . 54 

Lard . 52 

Lard, Benzoinated. 53 

Laundry Bluing.364-366 

Lavender Water.156, 157 

Lemon Extract.325-327 

Lilac Oil.147 

Liniments . 187, 193 

Liquid Creams.'. 77 

LJquid Glue.382 

Liquid Measure. 36 

Liquid Metal Polishes.283, 288 

Liquid Petrolatum. 55 

Lotions . 77 

Maceration . 33 

Madame Yale’s Excelsior Hair Tonic.116 

Magnesium Carbonate. 61 

Marble Elour. ...277 

Massage Cream.62-69 


500 

















































May Dew Lotion.*..... 80 

Measure, tables of. 36 

Menthol Hair Tonic.118 

Menthol Lotion. 79 

Metal Polishes.274-293 

Metric System, the. 38 

Mixture, definition of. 11 

Molecules . 7 

• Mlortars . 19 

Moth Exterminators.374-377 

Mouth Washes. 98 

Newbro’s Herpicide.117 

Obesity Remedies.245 

Oil Apricot, artificial.328 

Oil Apple, artificial.328 

Oil Cherry, artificial.329 

Oil Currant, artificial.329 

Oil Lemon, compound.329 

Oil Melon, artificial. 329 

Oil Mulberry, artificial.329 

Oil Nectarine, artificial.330 

Oil Orange, compound.330 

Oil Peach, artificial.,.330 

Oil Pear, artificial.330 

Oil Pineapple, artificial.330 

Oil Prune, artificial.331 

Oil Raisin, artificial.331 

Oil Raspberry, artificial.331 

Oil Strawberry, artificial.331 

Oil Wild Cherry, artificial.332 

Oil Bath. 24 

Oil of Theobroma. 52 

Olive Oil. 56 

Ointments . 193 

Ointment bases, absorbent values of.200 

Pain Remedies.231 

Paraffin . 55 

Paraffin Oil. 55 

Paraffin Cold Cream. 75 

Parker’s Hair Balsam.114 

Paste Metal Polishes.288-291 

Percolation .20, 33 

Percolator . 20 

Perfumes .123-153 

Carnation .151 

Crabapple .149 

Cut Roses. 145 


501 

















































Frangipanni .151 , 

Heliotrope .147 

Honey stickle .150 

Hyacinth .147 

Jockey Club.149 

Lilac .146 

Lilac Oil.147 

Lilac White.147 

Lily of the Valley.148 

Moss Rose.145 

Oriental Blossoms.151 

Special Boquet Odors.152, 153 

Tea Rose.145 

Trefle .148 

Violet de Parme.144 

White Rose.145 

Perfume Colors.157 

Perfumes, history of.124 

/ Perfumes, solid.159 

Peruna .175 

Petrolatum . 54 

Petrolatum, Liquid. 55 

Physical Changes, definition of. 9 

Pierce’s Golden Medical Discovery.176 

Pile Remedies.217 

Poisonous Compounds, formation of. 13 

Polishing Cloths.293 

Polishing Materials.,.276-279 

Polishing Soaps.291-293 

Pomades .129 

Pomade Washing.132 

Powder Hair Dye.Ill 

Powder Metal Polishes.281, 283 

Precipitates, nature of. 13 

Prepared Gelatin. 377 

Prunella Laxative.185 

Prussian Blue . 13 

Pumice .279 

Qualitative Analysis. 14 

Quantitative Analysis. 14 

Quince Seed.'. 58 

Quinine Hair Tonic.118 

Radical, definition of.. . 10 

Rat and Mice Exterminators.371 

Retorts . 30 

Rheumatic Remedies.225 

Roach Exterminators.373 


502 

















































Rose Water. * . 61 

Russell’s Botanic King.173 

Rust Spot Remover.370 

Sachet Powder.157 

Sage Hair Tonic.117 

Salicylic Acid... 60 

Salt, definition of. 10 

Salves and Ointments.193 

Sand Bath. 24 

Sarsaparillas . 168 

Saturated Solutions. 26 

Scales . 18 * 

Seven Sutherland Sisters’ Hair Grower.116 

Shampoos . 120 

Shoe Polishes.411 

Signs used in Prescription Writing.432 

Silex .277 

Soaps .342-357 

Sodium Benzoate. 60 

Solid Perfumes.159 

Solution . 26 

Spatulas . 20 

Specific Gravity. 41 

Spermaceti . 51 

Starch Enamel.362 

Stearic Acid. 52 

Stick Cements.388 

Stills . 31 

Stove Polishes.298-303 

Suet . 53 

Suppositories .221 

Sweeping Compounds. % .. .422 

.Swift’s Svphyllitic Specific (S. S. S.)...: .173 

Symbols, Meaning of. 9 

Synthesis . 3 

Synthetics .125 

Table of Doses. 166 

Tables, Miscellaneous.493-495 

Tablet Manufacture. 249 

Talc . 60 

Talcum Powders. 87 

Tallow . 53 

Teas, Herb.183 

Terminology . 10 

Theatrical Cold Cream. 72 

Thermometers . 21 

Throat Remedies . 238 


J 


503 


t 

















































Tinctures for perfume making 

Tin Labeling Paste. 

Toilet Waters. 

Eau de Cologne. 

Eau de Cologne Oil. 

Florida Water. 

Lavender Water. 

Violet Water. 

See also Perfumes. 

Toothache Remedies. 

Toothache Gum. 

Toothache Jelly. 

Tooth Pastes. 

Tooth Powders. 

Tooth Washes. 

Tragacanth . 

Tripoli . 

Troy Weight. 

Type Formulas, definition of. 

Vanilla Extract. 

Volumetric Analysis. 

Walnut Hair Stain. 

Washing Compounds. 

Washing Fluids. 

Washing Powders. 

Water Bath. 

Water Bath Solutions. 

Water, composition of. 

Waterproof Glue. 

Weights, tables of. 

Westphal’s Auxilliator. 

White Shoe Dressing. 

Whiting . 

White Rose Cream. 

White Wax. 

Witch Hazel Cream. 

Wood Dyes and Stains. 

Wool Fat. 

Zepp’s Dandruff Cure. 

Zinc Oxide. 


.135, 136 

.389 

.153-157 

153, 154, 155 

.155 

....155, 156 

.156, 157 

.156 

.260 

.262 

.261 

. 95 

. 93 

. 97 

. 56 

.277 

. 35 

. 64 

.315 

. 15 

.108 

.361 

.359 

.357 

.. 22 

. 23 

. 7 

.383 

. 35 

.116 

.420 

.276 

. 79 

. 51 

. 81 

.423 

. 54 

..116 

. 60 




LE D ’12 


504 










































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